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!
- 1 lb. Ground Beef
- 1 cup Yellow Onion diced
- 3/4 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 tsp Cumin
- 1 tbsp Chili Powder
- 2 tbsp Lime Juice
- 1/2 tsp Oregano
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
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.
**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".