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This Slow Cooker Taco Soup is filled with beef, black beans, and corn, in a spicy broth.
It has been HOT here! I’ve been spoiled by this fairly mild summer we’ve been having so, when temperatures got to 100°F last week I was not a happy camper. Poor Melinda’s A/C died on her and her whole family was sweating. Neither of us had any desire to turn on the stove and add even more heat to the mix. We both decided to pull out our slow cookers and save ourselves some time while keeping the kitchen cool (or as cool as Melinda could manage with no A/C).
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I made taco soup with my slow cooker. The recipe was one of my grandma’s favorite easy dinners, and she used to make it all the time. I know what you’re thinking, “I thought she said she wanted to cool down and now she’s making soup?”. Soup isn’t just for the cold months! The broth is flavored with ranch dressing and taco mix, and combined with tomatoes, black beans, and corn, so it has a tex-mex flavor and, since we make it in the slow cooker, it doesn’t heat the kitchen up. It’s just a bonus that it goes perfectly with a few icy cold margaritas.
I had just picked up the new six pack of Swanson Chicken Broth at Sam’s Club so I had plenty to make a big batch of taco soup. The only stovetop cooking I had to do was to brown the ground beef with some diced onions. Then I poured all of the ingredients into the slow cooker and set it to cook for 4 hours on high.
This soup smells so good while it is cooking! I love that spicy tex-mex smell. When it is ready you can ladle it into some bowls and garnish it with anything you like, jalapenos, black olives, sour cream, cheese, fresh tomatoes, a squeeze of lime juice, etc. I kept it simple with cheddar cheese and sour cream. Don’t forget the tortilla chips! I like to scoop my soup up with them, or if I’m feeling lazy, I crumble them into the soup like tasty tortilla croutons.
- 2 lb ground beef
- 1 medium Onion diced
- 2 packet Ranch Dressing Mix
- 2 packet Taco Seasoning
- 1 32 oz. box Swanson Chicken Broth
- 14.5 oz. can Tomato Sauce
- 2 - 14.5 oz cans Diced Tomatoes with Chiles
- 14.5 oz can Black Beans
- 1 can Corn
- Tortilla chips
- Sour Cream
- Cheddar Cheese
Saute onions for 2 minutes.
Add ground beef and brown the meat.
Drain browned ground beef to remove excess fat.
Add ground beef mixture and all other ingredients (do not drain corn or black beans) to slow cooker.
Cook on High for 4 hours or Low for 6 hours.
Garnish with sour cream and cheddar cheese.
I think it is a perfect meal to eat while sitting on the back porch in the summer, add some chips and salsa, and a margarita and I’m in heaven.