Slow Cooker Taco Soup

Ground beef, black beans, corn, and tomatoes simmer with taco seasoning in this easy slow cooker taco soup, ready in four to six hours.

Prep: 15 min · Cook: 270 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1 lb ground beef
• 15 oz can black beans
• 15 oz can corn
• 15 oz can diced tomatoes
• 2 cups beef broth
• 2 tbsp taco seasoning
• 1 cup shredded cheddar cheese
• 1 medium avocado
• 3 cups tortilla chips

Cooking instructions

1. Brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles, until no pink remains and it reaches 160°F (71°C). Drain excess fat. (about 10 min) — medium-high
2. Transfer the beef to a slow cooker. Add the black beans, corn, diced tomatoes, beef broth, and taco seasoning; stir to combine. (about 5 min)
3. Cover and cook on Low for 4 to 6 hours, until the soup is hot and the flavors have melded. (about 270 min) — Low
4. Ladle the soup into bowls and top with shredded cheddar, avocado, and tortilla chips. (about 5 min)