Name: Taco Soup — Set-and-Forget, Weeknight-Easy (Slow Cooker, 6 hr 10 min)
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Tex-Mex
Ingredients: 1 tbsp olive oil; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 lb lean ground beef or ground turkey; 2 tbsp taco seasoning (see notes); 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/4–1/2 tsp chili powder, to taste; 1 (15-oz) can black beans, rinsed & drained; 1 (15-oz) can pinto beans, rinsed & drained; 1 (15-oz) can tomato sauce; 1 (14.5-oz) can fire-roasted diced tomatoes; 1 (4-oz) can mild diced green chiles; 1–1 1/2 cups corn (frozen or canned, drained); 3–4 cups low-sodium chicken or vegetable broth; 1 bay leaf (optional); 1–2 tbsp fresh lime juice, to finish; Kosher salt & black pepper, to taste; Toppings (choose a few): diced avocado, chopped cilantro, sliced jalapeño, shredded cheddar or Monterey Jack, tortilla chips (crumbled), sour cream or plain Greek yogurt, extra lime wedges

Description

A cozy, dump-and-go Taco Soup that tastes like taco night in a spoon: tender beans, sweet corn, savory broth, warm spices, and a bright squeeze of lime. Minimal chopping, flexible pantry swaps, and leftovers that reheat like a dream.

Ingredients

1 tbsp olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 lb lean ground beef or ground turkey
2 tbsp taco seasoning (see notes)
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
1/4–1/2 tsp chili powder, to taste
1 (15-oz) can black beans, rinsed & drained
1 (15-oz) can pinto beans, rinsed & drained
1 (15-oz) can tomato sauce
1 (14.5-oz) can fire-roasted diced tomatoes
1 (4-oz) can mild diced green chiles
1–1 1/2 cups corn (frozen or canned, drained)
3–4 cups low-sodium chicken or vegetable broth
1 bay leaf (optional)
1–2 tbsp fresh lime juice, to finish
Kosher salt & black pepper, to taste
Toppings (choose a few): diced avocado, chopped cilantro, sliced jalapeño, shredded cheddar or Monterey Jack, tortilla chips (crumbled), sour cream or plain Greek yogurt, extra lime wedges

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Instructions

Pre-prep (2–3 min): Open/rinse beans; measure spices.
(Optional) Sauté aromatics: Heat olive oil; cook onion 3–4 min. Add garlic 30 sec.
(Optional) Brown protein: Add ground meat, season with a pinch of salt; cook 4–5 min until no longer pink.
Load slow cooker: Add meat, aromatics (or add raw if skipping sauté), beans, tomato sauce, diced tomatoes, green chiles, corn, taco seasoning, cumin, smoked paprika, oregano, chili powder, and 3 cups broth. Stir. Add bay leaf if using.
Cook: Cover and cook on LOW 6 hours (or HIGH ~3 1/2 hours).
Adjust: If too thick, add broth 1/2 cup at a time; if thin, uncover on HIGH 15–20 min.
Finish: Stir in lime juice; season with salt & pepper. Remove bay leaf.
Serve: Ladle into bowls and add toppings.

Notes

Use low-sodium broth and rinsed beans; salt to taste at the end.
Taco seasoning: store-bought or 2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt (adjust to taste).
Swaps: any ground meat; any two cans of beans; add bell pepper; omit corn to lower carbs; add zucchini in last hour.
Make-ahead & storage: Refrigerate 3–4 days; freeze up to 3 months.
Creamy option: Blend 1 cup and stir back in, or swirl 2–3 tbsp Greek yogurt off heat (temper first).
Nutrition note: Estimates assume 93% lean ground beef and low-sodium/rinsed canned goods.

Prep Time: 10 minutes
Cook Time: 6 hours (LOW)
Category: soup recipes
Method: Slow Cooker
Cuisine: Tex-Mex