Slow Cooker Taco Soup
Easy taco soup loaded with pinto and black beans, ground beef, diced tomato, onions and a hint of lime. Top with chips, cheddar cheese and sour cream!
Ingredients
- 1 lb. Ground Beef
- 1 cup Yellow Onion diced
- ¾ cup Green Bell Pepper diced
- 3 Garlic Cloves minced
- 1 15 oz. can Diced Tomatoes
- 1 15 oz. can Pinto Beans drained
- 1 15 oz. can Black Beans drained
- 1 teaspoon Cumin
- 1 tablespoon Chili Powder
- 2 tablespoon Lime Juice
- ½ teaspoon Oregano
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- In a large skillet over medium heat, add ground beef and cook until nice and browned. Drain grease from pan and transfer ground beef to your slow cooker.
- Add remaining ingredients to your slow cooker and stir to fully combine.
- Cover slow cooker and cook over low heat for 7 hours or on high heat for 4 hours.
- Serve taco soup with shredded cheddar cheese, sour cream and tortilla chips! If you like added heat, sprinkle in your favorite hot sauce.
Notes
**Store leftover soup completely cooled in an airtight container in the fridge for up to 2-3 days.
*For more information on recipe ingredients, please see above post "Ingredients you need for this recipe".
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