Slow Cooker Taco Soup
Prep time
Cook time
Total time
Serves: 8
  • 2 pounds ground beef
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1 can pinto beans
  • 1 can black beans
  • 1 cup whole corn
  • 15 ounces diced tomatoes, with juice
  • 2 (4½-ounce) cans diced green chiles
  • 2 cups chicken stock
  • 2-3 cups tomato soup (leftover)
  • 1 Tbsp chili powder
  • 2-3 tsp ground cumin
  • ¾ tsp ground paprika
  • ¼ tsp dried oregano
  • Salt and freshly ground black pepper
  • Olives
  • Cilantro
  • Cheese
  • Avocado
  1. In a large skillet, brown ground beef along with chopped onion until cooked through and onions are tender. Add garlic during last few minutes of browning and keep crumbling. Drain excess fat. and place in slow cooker along with tomatoes, chiles, broth, tomato soup, chili powder, cumin, paprika, oregano, and season with salt and pepper to tastes.
  2. Add in corn, black beans and pinto beans and cook on low until heated through 3-4 hours.
  3. Add ½ cup water or broth to thin soup if desired.
  4. Serve hot topped with desired toppings.
Recipe by Simple Roots at