Nothing beats the comforting aroma of a juicy, Mexican-inspired soup slowly simmering all day. This flavorful twist on traditional taco soup is loaded with beans, vegetables, and tender ground meat, delivering a hearty bowl that’s guaranteed to keep you coming back for more. It’s a breeze to prepare and a perfect option for busy weeknights or lazy weekends.
Ingredients
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 1 (14.5-ounce) can diced tomatoes
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (4-ounce) can diced green chilies
- 1 packet of taco seasoning (or homemade equivalent)
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro, fresh lime wedges
Instructions
1. In a skillet over medium heat, brown the ground beef or turkey until cooked through, breaking it into bite-sized chunks. Drain any excess fat and transfer the meat to your slow cooker.
2. Add the chopped onion, diced tomatoes, corn, black beans, pinto beans, and diced green chilies to the slow cooker. Stir in the taco seasoning, making sure everything is well combined.
3. Pour in the broth, then give the mixture a final stir to ensure all ingredients are evenly distributed.
4. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The soup will fill your kitchen with tempting aromas and reach a rich, robust flavor.
5. Just before serving, taste and adjust seasoning with salt and pepper. Ladle the soup into bowls, top with any of your favorite garnishes, and enjoy!
This bright, comforting dish is perfect for anyone looking for a hands-off meal that doesn’t skimp on flavor. The simmer-all-day approach in the slow cooker allows the spices to meld beautifully with the beans and meat, resulting in a meal that’s both satisfying and nutritious. Feel free to swap the ground meat for chicken or opt for fresh vegetables to make it vegetarian. And don’t forget a squeeze of lime for an extra citrusy punch. It’s a crowd-pleaser that brings the fiesta straight to your stovetop—even on the busiest days!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
