Ingredients
1 pound ground beef
1 onion, chopped
1 (16 oz) can chili beans, with liquid
1 (15 oz) can kidney beans, with liquid
1 (15 oz) can whole kernel corn, with liquid
1 (8 oz) can tomato sauce
2 cups water
2 (14.5 oz) cans peeled and diced tomatoes
1 (4 oz) can diced green chile peppers
1 (1.25 oz) package taco seasoning mix
Optional toppings: shredded cheese, sour cream, avocado, tortilla chips, cilantro
Instructions
In a skillet, brown the ground beef over medium heat until cooked through. Drain excess fat.
Add cooked beef, onion, beans, corn, tomato sauce, water, diced tomatoes, green chiles, and taco seasoning to the slow cooker.
Stir everything together to evenly distribute seasoning. Cover and cook on Low for 8 hours or High for 4 hours.
Ladle into bowls and serve hot with toppings like shredded cheese, sour cream, avocado, cilantro, or tortilla chips.
Notes
Customize by adding extra vegetables like bell peppers or zucchini. Swap ground beef for turkey, chicken, or plant-based proteins. Adjust spice level with jalapeños or spicy taco seasoning. Soup freezes well for up to 3 months and lasts in the fridge up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours (Low) or 4 hours (High)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 55mg