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Cheesy Taco Soup

A comforting, cheesy taco soup perfect for chilly nights, made with ground beef, vegetables, and beans, all slow-cooked to perfection.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef (80/20) Provides good flavor; leaner is okay.
  • 1 cup diced onion
  • 2 cloves minced garlic
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 packet taco seasoning Or 2 tbsp homemade taco mix.
  • 4 cups beef broth Use low-sodium if adding extra salt.
  • 1.5 cups diced potatoes Yukon gold or russet work well.
  • 1 cup diced carrots
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • Chopped cilantro for garnish

Method
 

Preparation
  1. In a skillet over medium heat, brown the ground beef until no pink remains. Drain excess fat.
  2. Add the diced onion and minced garlic to the skillet with the beef. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
  3. Transfer the beef and onion mixture to the slow cooker.
  4. Add black beans, corn, diced tomatoes, tomatoes with green chilies, taco seasoning, beef broth, diced potatoes, and diced carrots. Stir to combine.
Cooking
  1. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes and carrots are tender.
  2. About 15 minutes before serving, stir in the shredded cheddar cheese until melted and smooth.
  3. Taste and season with salt and pepper as needed.
  4. Serve hot, garnished with chopped cilantro.

Notes

Swap ground turkey or shredded rotisserie chicken for beef to reduce fat. For a vegetarian version, omit meat and use vegetable broth with an extra can of beans or textured vegetable protein. If you prefer a spicier soup, add a chopped jalapeño when sautéing the onion.