Description
A hearty, protein-packed Tex-Mex soup that makes the perfect easy weeknight dinner. By utilizing high-quality pantry staples, this slow cooker dish achieves a rich, savory depth of flavor with minimal effort. Tender ground beef, black beans, kidney beans, and sweet corn come together in a perfectly seasoned broth. It is a satisfying, comforting meal that is designed for busy families, requiring very little cleanup and providing consistent, delicious results every time.
Ingredients
2 lbs lean ground beef (85/15)
2 cans black beans, rinsed and drained
2 cans dark red kidney beans, rinsed and drained
16 oz corn (frozen or canned/drained)
28 oz diced tomatoes (do not drain)
2 packets low-sodium taco seasoning
2 cups beef broth
Instructions
Brown the ground beef in a large skillet over medium-high heat until fully cooked.
Drain the excess grease from the skillet thoroughly.
Combine the cooked beef with all remaining ingredients in your slow cooker insert.
Stir the mixture well to ensure the taco seasoning is fully incorporated into the broth.
Cover the slow cooker with the lid.
Cook on the low setting for 6 to 8 hours or on high for 3 to 4 hours.
Stir the soup one final time before serving.
Notes
Top with shredded cheddar cheese, sour cream, cilantro, or tortilla strips for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 360
- Category: Baking
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 75mg