5 Ingredient Taco Soup

Delicious slow cooker 5 Ingredient Taco Soup (not counting the is everything you love about tacos in soup form! Filled with ground beef, salsa, black beans, and taco seasoning, it is a hearty and warming soup that can be made in the slow cooker or on the stove.

I had every intention of my next post being a review of an eggplant parmesan recipe I used to love to make, and has quite an interesting story about it. Only this time I didn’t love making it, it was good but not as good as I remember, and I got distracted by just not having enough time to write it, babysitting, and just life.

Then yesterday our cat had to be put to sleep. I was miserable. She was my husband’s cat long before I meet him, and his baby. She was the runt of a litter from a stray, born under his front porch, and he had to bottle fed her. She hated me when we first started dating, but before long I was her Mommy and she wanted me more than him.

After all of this I wanted to make something I love for dinner tonight, something warm and comforting. We didn’t really eat yesterday, just some frozen chicken patty sandwiches (well, okay, I microwaved them first).  On to tonight’s dinner.

5 Ingredient Taco Soup 

Until maybe a year ago I don’t think I had even heard of taco soup. Then one of my friends mentioned that another friend of hers made a really good taco soup. I love tacos! There are so many different ways you can make them, from regular ground beef, to chicken ( I make a really good crock pot salsa chicken for this, but the recipe is unfortunately not my idea.), to fish, veggie, breakfast….I could go on forever! But, taco soup? This is a brand new world!

Okay, to be honest it’s not a brand new world, I’ve made it at least 5 times since I discovered it, usually in the slow cooker. I haven’t searched for every recipe ever for taco soup, but I have to say the version I make is a bit different from any I’ve seen so far.

This low carb taco soup has just 5 ingredients not counting the taco soup seasoning and optional toppings.  Ground beef with beef broth, onions, salsa, and black beans. You can top this soup with your favorite taco toppings and serve it with tortilla chips or eat it plain. I’ve done both and it’s great either way!

If you prefer your tacos not in soup form, here are some other taco recipes to try:

Taco Burgers

Spicy Fish Tacos with Mango Salsa

Ground Beef Tacos with Homemade Taco Seasoning

Slow Cooker Pork Carnitas 

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4.5 from 2 votes

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5 Ingredient Taco Soup

Prep Time

5 mins

Cook Time

4 hrs

Total Time

4 hrs 5 mins

 

Tacos in soup form! Filled with ground beef, salsa, black beans, a hearty and warming soup!

Course: Soup

Cuisine: Mexican/American

Servings: 6

Calories: 524 kcal

Author: Bernadette

Ingredients

• 3 lbs lean ground beef
• 1/2 cup chopped red onion
• 16 oz jar salsa I used Newman’s Own Medium
• 2 15.5 oz cans black beans undrained
• 32 oz carton beef broth
• 2 1.25 oz packets taco seasoning
• 1/2 teaspoon dried cilantro
• Toppings ,optional
• sour cream
• shredded cheese
• scallions
• diced avocado

Instructions

1. Brown ground beef over medium high heat, drain. Pour the cooked ground beef into the slow cooker, add the remaining ingredients,cover and cook on high for 4 hours.
2. To cook on the stove, after browning the ground beef add the remaining ingredients, cover and simmer for 1 1/2 hours.
3. Garnish with sour cream, cheddar, Mexican or taco shredded cheese, scallions, and diced avocado

Recipe Notes

Cook time depends on cooking method used. Nutritional information does not include optional toppings. 

Nutrition Facts

5 Ingredient Taco Soup

Amount Per Serving

Calories 524 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 5g31%

Cholesterol 140mg47%

Sodium 1889mg82%

Potassium 784mg22%

Carbohydrates 40g13%

Fiber 7g29%

Sugar 4g4%

Protein 59g118%

Vitamin A 465IU9%

Vitamin C 1.9mg2%

Calcium 90mg9%

Iron 7.5mg42%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe is now featured on Walking On Sunshine and Daily Dish Magazine.

Original photos from April, 2012: