Go Back
Slower cooker Mexican beef soup

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
 

  1. 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.
  2. Stir in the taco seasoning and cook 1 minute until fragrant.
  3. Add the diced tomatoes, green chiles, beans, corn, diced tomatoes, broth, and any optional ingredients. Stir well.
  4. Place the lid on the slow cooker and cook on low for eight hours.
  5. About ten minutes prior to being done, grate the cheese, set out the sour cream, dice the avocado and prepare any additional ingredients.
  6. 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.