Slow Cooker Beef-and-Black-Bean Taco Soup

Top this soup with all your favorite taco fixings like tortilla chips, tomatoes, lime wedges and shredded cheese. Swap out the ground beef for ground chorizo sausage for an extra spicy kick!

  • Prep Time

    20 minutes

  • Servings


  • Cook Time

    Low for 8 - 10 hours or high for 4 - 5 hours

  • Course

    Soups & Salads

You’ll Need...

Slow Cooker Liners


  • For Regular Size Slow Cookers

  • For Small Size Slow Cookers


Line a 5-quart slow cooker with a Reynolds® Slow Cooker Liner. In a large skillet, cook and stir ground beef over medium-high heat, breaking up with a wooden spoon, 6 to 8 minutes, or until cooked through. Drain and discard grease. Rinse cooked beef to remove any excess grease drain. Sprinkle beef with taco seasoning, salt, and black pepper add to slow cooker. Stir in the broth, black beans, sweet potatoes, red sweet peppers, onions, and garlic.

Cover slow cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Stir in the lime juice.

Serve food directly from lined slow cooker. Do not lift or transport liner with food inside. Serve topped with lime wedges, tomato, tortilla chips, and/or shredded cheese. Cool slow cooker completely remove liner and discard.