Slow Cooker 5-Ingredient Taco Soup is a delicious and easy meal option for busy days. With just a few simple ingredients, you can create a hearty soup that’s perfect for family dinners or gatherings with friends. The slow cooker does all the work, so you can enjoy more time with your loved ones.
Why Make This Recipe
This recipe is not only quick to prepare but also uses minimal ingredients, making it budget-friendly. It’s perfect for anyone who loves tacos but wants to enjoy them in a new way. Plus, the slow cooker makes sure that all the flavors blend together beautifully, resulting in a mouth-watering dish that everyone will love.
How to Make Slow Cooker 5-Ingredient Taco Soup
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 packet dry ranch seasoning
- 1 can diced tomatoes with green chiles, undrained
- 2 cans chili beans, undrained
Directions
- In a skillet over medium heat, brown the ground beef. Break it up into crumbles as it cooks.
- Drain off the grease well to keep the soup rich but not oily.
- Transfer the drained beef to the slow cooker.
- Sprinkle in the taco seasoning and ranch seasoning.
- Add the undrained diced tomatoes with green chiles and the undrained chili beans.
- Stir everything together well. The liquid from the cans acts as the broth, so there is no need to add water.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Stir once near the end of cooking to ensure everything is combined and heated through.
- Ladle into bowls and serve hot with your favorite toppings, or enjoy it as is.
How to Serve Slow Cooker 5-Ingredient Taco Soup
Serve the taco soup hot in bowls. You can add toppings such as cheese, sour cream, chopped green onions, or tortilla chips for added flavor and crunch. This soup is also great with a side of corn bread or a fresh salad.
How to Store Slow Cooker 5-Ingredient Taco Soup
To store the leftover soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Just make sure to let it thaw in the fridge before reheating.
Tips to Make Slow Cooker 5-Ingredient Taco Soup
- Don’t skip draining the grease from the beef; it helps keep the soup from being too oily.
- Feel free to add more vegetables like corn or bell peppers for added nutrition and flavor.
- For a spicier version, add some diced jalapeños or use spicy taco seasoning.
Variation
You can easily change this recipe by using ground turkey or chicken instead of beef for a lighter option. For a vegetarian version, replace the meat with extra beans or lentils.
FAQs
1. Can I use fresh vegetables in this recipe?
Yes, you can add fresh vegetables like bell peppers, onions, or corn. Just chop them and add them into the slow cooker at the same time as the other ingredients.
2. How do I make this soup spicier?
To add more heat, use hotter taco seasoning or add chopped jalapeños, diced green chilies, or hot sauce to taste.
3. Can I double this recipe?
Absolutely! Just make sure your slow cooker has enough space and extend the cooking time slightly if needed.
Slow Cooker 5-Ingredient Taco Soup
Ingredients
Method
- In a skillet over medium heat, brown the ground beef, breaking it up into crumbles as it cooks.
- Drain off the grease well to keep the soup rich but not oily.
- Transfer the drained beef to the slow cooker.
- Sprinkle in the taco seasoning and ranch seasoning.
- Add the undrained diced tomatoes with green chiles and the undrained chili beans.
- Stir everything together well; the liquid from the cans acts as the broth, so there is no need to add water.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Stir once near the end of cooking to ensure everything is combined and heated through.
- Ladle into bowls and serve hot.
