Slow Cooker Taco Soup

This is the best Slow Cooker Taco Soup because it is loaded with ground beef and taco flavor and takes just minutes to prepare.

Course Soup

Cuisine Mexican

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 249kcal

1 tbsp butter
1 small sweet onion finely chopped
1 1/2 lbs ground sirloin (90% lean)
2 cloves garlic minced
1 envelope taco seasoning
1 cup salsa
1 15 oz can pinto beans drained
1 15 oz can corn drained
1 15 oz can petitie cut diced tomatoes drained
1 can (10.5 oz) beef consommé
2 cups chicken stock
2 tbsp fresh lime juice
shredded cheddar cheese, sour cream, fresh avocado and tortilla chips for serving

Heat a non-stick sauté pan over medium-high heat. Add one tablespoon of butter and heat until melted.
Add the chopped onion and cook for a few minutes, until starting to soften.
Add the ground sirloin and cook until the meat is no longer pink, breaking up the meat with a spoon or spatula as it cooks.
Add the garlic and cook, stirring until fragrant, about one minute.
Stir in the taco seasoning and salsa and cook for about one minute more.
Add the beef mixture to the insert of your slow cooker.
Then add the beans, corn, tomatoes, consommé and chicken stock. Stir well and put the lid on the slow cooker.
Cook the soup on high power for 4 hours or on low for 6 hours.
Stir in 2 tablespoons of fresh lime juice when ready to serve.
Serve the soup topped with tortilla chips, avocado, shredded cheese and sour cream.