Slow Cooker Taco Soup
Enjoy the all the flavors of tacos in this easy Slow Cooker Taco Soup. This low carb soup recipe is a simple dinner for weeknights, game day tailgating or a taco Tuesday twist.
Servings: 6
Calories: 232kcal
Ingredients
- 1 pound ground beef
- 1 cup diced yellow onion
- 3 cloves garlic minced
- 1 packet taco seasoning mix
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper
- 1 tablespoon tomato paste
- 1 can pinto beans 15 ounces, drained and rinsed
- 1 can fire roasted diced tomatoes 15 ounces
- 1 can diced tomatoes with green chiles 10 ounces
- 1 can corn kernels 15 ounces, drained
- 3 cups low-sodium chicken stock or chicken broth
- 1 tablespoon Worcestershire sauce
- Juice of 1 lime
For serving:
- Shredded cheddar cheese
- Sour cream
- Sliced jalapeños
- Fresh cilantro chopped
- Crushed tortilla chips
Instructions
- Cook the ground beef, onion and minced garlic in a large skillet over medium heat until cooked through, about 5-6 minutes. Drain off any grease. 1 pound ground beef, 1 cup diced yellow onion, 3 cloves garlic
- Stir in the taco seasoning, salt and pepper until evenly combined. Add the tomato paste until it is mixed into the beef mixture. 1 packet taco seasoning mix, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 tablespoon tomato paste
- Place the beef into the slow cooker base. Add the drained and rinsed pinto beans, fire roasted tomatoes, diced tomatoes, drained corn, chicken stock and Worcestershire sauce and gently stir until combined. 1 can pinto beans, 1 can fire roasted diced tomatoes, 1 can diced tomatoes with green chiles, 1 can corn kernels, 3 cups low-sodium chicken stock, 1 tablespoon Worcestershire sauce
- Secure the lid of the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
- Right before serving, add the fresh lime juice and stir it into the soup. Serve into bowls and top with sour cream, cheddar cheese, jalapeño slices, cilantro and crushed tortilla chips. Juice of 1 lime
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pot on the stovetop.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 232kcal | Carbohydrates: 20g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 1187mg | Potassium: 617mg | Fiber: 4g | Sugar: 8g | Vitamin A: 962IU | Vitamin C: 14mg | Calcium: 71mg | Iron: 4mg
