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Slow Cooker Beef and Black Bean Taco Soup

Slow cooker beef and black bean taco soup combines browned ground beef, black beans, corn, and tomatoes in a warmly spiced broth. Let it cook low and slow until the soup is hot and the flavors have melded.
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Prep Time 15 minutes
Cook Time 7 hours 10 minutes
Total Time 7 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 can (15 oz) corn drained
  • 4 cups low-sodium beef broth
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium-high heat, cook the ground beef and onion, breaking up the beef, for 7–9 minutes, until the beef reaches 160°F and the onion is softened.
  2. Drain excess fat.
  3. Add the garlic to the skillet and cook for 30 seconds, stirring.
  4. Transfer the mixture to a 6-quart slow cooker.
  5. Add the black beans, diced tomatoes, corn, beef broth, chili powder, cumin, oregano, salt, and pepper to the slow cooker and stir to combine.
  6. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the soup is hot and the flavors have melded.

Notes

For the best texture, break the beef into small pieces as it browns. Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 3 months. Ground turkey can replace the beef for a lighter variation.