I love when soup season rolls around. As soon as September 1st hits, I start planning my soups to make on repeat all Fall and Winter long. Soup is comfort in a bowl. Just like this slow cooker Mexican beef soup. It’s made from scratch with nutritious ingredients. It’s perfect for those crazy weeknights or game night with friends and family.

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Ingredients

Soup

Grass-fed Ground Beef

Black Beans

Adzuki Beans

Corn on the Cob

Roma Tomatoes

Medium Onion, optional

Chicken Bone Broth

Seasoning

Fresh Garlic (or garlic powder)

Green Chiles, optional

Cayenne Pepper

Chili Powder

Ground Cumin

Smoked Paprika

Dried Oregano

Salt and Pepper

Toppings

Tortilla Chips

Sour Cream

Avocado

Grated Cheddar Cheese

Fresh Cilantro

Jalapeños, optional

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Directions

In a slow cooker or crock pot, cook the ground beef and onion together, breaking up the meat, until the beef is browned and no longer pink (5–7 minutes). Drain excess fat, if needed. Add garlic and cook 30–60 seconds more.
Stir in the taco seasoning and cook 1 minute until fragrant.
Add the diced tomatoes, green chiles, beans, corn, diced tomatoes, broth, and any optional ingredients. Stir well.
Place the lid on the slow cooker and cook on low for eight hours.
About ten minutes prior to being done, grate the cheese, set out the sour cream, dice the avocado and prepare any additional ingredients.
Ladle into bowls and add toppings.

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Slow cooker Mexican beef soup Pinterest — *This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.*

Make Your Own Chicken Bone Broth

Bone broth is loaded with collagen (aka protein) and is the building blocks to your joints, beautiful skin, hair and nails and much more. Nourishing bone broth gives the body amino acids and minerals allowing our bodies to recover quicker from illnesses and surgeries.

grab the recipe

TIPS

If your slow cooker doesn’t have a “brown or meat” setting, just cook the ground beef on the stove in a skillet and once it’s done, add it to the slow cooker base.
For a little heat, add chopped Jalapeno to either the soup or use as a topping.
The fresh corn on the cob can be substituted for 1 can of corn.
Instead of fresh garlic cloves, use garlic powder.
Swap out the individual homemade taco seasoning for a “Taco Seasoning Packet”.
Use different beans than the ones that are mentioned in this recipe. Pinto or Cannellini Beans are other great options. If using canned beans, you’ll need a total of 45 oz. of beans. For example, you can use 30 ounces of black beans and 15 ounces of adzuki beans. Most canned beans come in 15 oz. cans. Just rinse them off and dump them into the soup blend.
I use all organic products. If you are just starting your healthy ingredient journey, start out buying and switching from processed foods slowly if you need to. A little is better than none.

Why You Will Love Slow Cooker Mexican Beef Soup

It’s comfort food. Holding a bowl in your lap around a fire or while snuggled up on the sofa watching a movie just feels cozy.
This soup is delicious! It is a hearty, flavorful Tex-Mex-style soup that tastes like tacos in a bowl.
Slow Cooker Mexican Beef Soup is so easy to make. It’s also perfect for those crazy weeknights or just sitting around the campfire.

NOTE

Optional Onion Tip:

If you have picky eaters that do not like onions (like my husband haha), just drop an entire onion in the soup prior to slow cooking it. When the soup is done, pull the onion out and chop it up into slices. Include it in your topping tray and add it to whoever likes onions lol. It works great and then I just save whatever is left for any leftovers.

Can You Use Dried Beans?

Yes, when I have time, I use dried beans. I actually keep dried beans stored in bulk for all kinds of dishes. Soaking shortens cooking time, promotes even cooking, and can make beans easier to digest by reducing certain compounds.

Here’s how you would use them:

Place the desired beans in a bowl. Fill it with cold water and cover with a towel. If you do this at night, the beans will be puffed up in the morning. They need about 8-10 hours so it’s best to do an overnight soak while you are sleeping.
Pick out any loose or broken beans and discard them. These are the ones that might float up to the top while soaking.
Since you are cooking the soup on low for 8 hours, just drop them in the soup and give it all a good stir. They will cook and soften while the soup is cooking.

Items Used in This Recipe

Slow Cooker (free of PFAS, toxins, chemicals, etc.)

Corn on the Cob Stripper (similar to mine)

Organic Dried Beans in Bulk – Black, Adzuki, Cannellini

Taco Seasoning in Bulk

Tortilla Chips (seed oil free)

Ladle/Spoon

Knife Set

Slow Cooker Mexican Beef Soup

This slow cooker Mexican beef soup is a hearty, flavorful Tex-Mex-style that tastes like tacos in a bowl. It’s perfect for those crazy weeknights or just holding a bowl sitting around a campfire.

Print Recipe Pin Recipe

Servings: 6 servings

Ingredients Method Notes

Ingredients

1 lb Grass-Fed Ground Beef
2 Ears of Corn
4 Roma Tomatoes
30 oz Dried Black Beans
15 oz Dried Adzuki Beans
5 cups Chicken Bone Broth
2 cloves Garlic
4 oz Green Chiles
Salt & Pepper (to taste)

Taco Seasoning

1 tbsp Chili Powder
2 tsp Ground Cumin
1 tbsp Dried Oregano
1 tsp Smoked Paprika
1 tsp Cayenne Pepper (ground)

Toppings (optional)

1 Avocado (diced)
Cheddar Cheese (freshly grated)
Sour Cream
Jalapeño (chopped)

Method

In a slow cooker or crock pot, cook the ground beef and onion together, breaking up the meat, until the beef is browned and no longer pink (5 – 7 minutes). Drain excess fat, if needed. Add garlic and cook 30 -60 seconds more.
Stir in the taco seasoning and cook 1 minute until fragrant.
Add the diced tomatoes, green chiles, beans, corn, diced tomatoes, broth, and any optional ingredients. Stir well.
Place the lid on the slow cooker and cook on low for eight hours.
About ten minutes prior to being done, grate the cheese, set out the sour cream, dice the avocado and prepare any additional ingredients.
Ladle into bowls and add toppings.

Notes

If your slow cooker doesn’t have a “brown or meat” setting, just cook the ground beef on the stove in a skillet and once it’s done, add it to the slow cooker base.
For a little heat, add chopped Jalapeno to either the soup or use as a topping.
Instead of fresh garlic cloves, use garlic powder.
The fresh corn on the cob can be substituted for 1 can of corn.
Swap out the individual homemade taco seasoning for a “Taco Seasoning Packet”
Use different beans than the ones that are mentioned in this recipe. Pinto or Cannellini Beans are other great options. If using canned beans, you’ll need a total of 45 oz. of beans. For example, you can use 30 ounces of black beans and 15 ounces of adzuki beans. Most canned beans come in 15 oz cans. Just rinse them off and dump them into the soup blend.
I use all organic products. If you are just starting your healthy ingredient journey, start out slow if you need To.

I hope you enjoy making this recipe for you and your family all year long. Please share this post over on Pinterest and tag me on Instagram.

Wendy Lea Walker, NTP

Nutritional Therapy Practitioner

I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and knowledge I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin. I’m an advocate for eating real food and enjoy sharing all my fresh-milled flour recipes. I’ve learned to slow down over the years from all the noise that came with life and enjoy creating a simple cottage home.

Slow Cooker Mexican Beef Soup

Ingredients