Description
Slow-Cooker Tex-Mex Taco Soup is your go-to comfort dish for chilly nights and lively gatherings. This hearty recipe features a delightful blend of ground beef or turkey, protein-packed beans, zesty fire-roasted tomatoes, and a medley of spices—all simmered to perfection in a slow cooker. Each spoonful bursts with flavor, making it easy to customize and enjoy. Top with shredded cheese and avocado for an extra touch that warms both the heart and soul.
Ingredients
Scale
- 1 lb ground beef or turkey (lean)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium onion, diced
- 2 cups low-sodium chicken broth
- 1 bell pepper, diced
- 2 tbsp taco seasoning
Instructions
- Brown the ground meat in a skillet over medium heat until cooked through. Drain excess fat and transfer to a slow cooker.
- Dice the onion and bell pepper into small pieces.
- Add kidney beans, diced tomatoes (with juices), chopped onions, bell peppers, chicken broth, and taco seasoning to the slow cooker with the meat. Stir well.
- Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- After cooking, stir and taste for seasoning adjustments before serving.
- Ladle soup into bowls and garnish with toppings like shredded cheese or avocado.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 70mg
Keywords: - For added flavor, season the meat before browning.- Customize by swapping out beans or adding corn for sweetness.- To make vegetarian, use lentils or chickpeas instead of meat.