Slow Cooker Beef and Spicy Sausage Taco Soup

This recipe is made almost entirely in the slow cooker, so you can set it and forget it. It’s packed with protein and flavor and then topped with melted cheese, creamy greek yogurt and crunchy tortilla chips. This taco soup is perfect for a busy weeknight dinner or meal prep.

Ingredient Notes and Health Benefits

Ground Beef: I buy organic lean or extra lean ground beef. It’s high in protein, iron and minerals.

Spicy Sausage: I prefer to use spicy in this recipe for the extra kick, but you can absolutely use mild sausage instead.

Taco Seasoning: For this recipe, I used the taco seasoning from Trader Joe’s. It makes it super simple, all you need to do is pour it in!

Greek Yogurt: Adding this as a topping makes this soup nice and creamy. If you’re dairy free, feel free to leave this out.

Tortilla Chips: I love blue corn tortillas, but any will work. They add the perfect crunch.

How to make Slow Cooker Beef and Spicy Sausage Taco Soup

Step 1: Place meat in skillet and cook over medium heat until brown, about 5-6 minutes.

Step 2: While the meat is cooking, pour beans and corn into a strainer and rinse. Pour into the slow cooker. 

Step 3: When the meat is done, add it to the slow cooker. 

Step 4: Add the tomatoes (do not strain) to slow cooker. Next add the taco seasoning and beef broth. Stir to combine. 

Step 5: Cook on high for 4 hours. 

Step 6: Using a ladle, remove soup from slow cooker and top with toppings.

How to Store Slow Cooker Beef and Spicy Sausage Taco Soup

If you have left overs or you are prepping this recipe in advance, simply place in an airtight container and store in the fridge. I like to keep the toppings separate and add them immediately before enjoying the soup. It will last in the fridge for 3-4 days.

Slow Cooker Beef and Spicy Sausage Taco Soup

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Serves: 4 Prep Time: 5 Minutes Cooking Time: 4 Hours 4 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1 lb extra lean ground beef
1 lb spicy sausage
2 cups beef broth
1 can (15oz) pinto beans
1 can (15oz) kidney beans
1 can (15oz) corn
1 can (15oz) diced tomatoes
1 package taco seasoning

Toppings:
Greek yogurt
Shredded cheese
Tortilla chips
Sliced jalapenos

Instructions

1. Place meat in skillet and cook over medium heat until brown, about 5-6 minutes.
2. While the meat is cooking, pour beans and corn into a strainer and rinse. Pour into the slow cooker.
3. When the meat is done, add it to the slow cooker.
4. Add the tomatoes (do not strain) to slow cooker. Next add the taco seasoning and beef broth. Stir to combine.
5. Cook on high for 4 hours.
6. Using a ladle, remove soup from slow cooker and top with toppings.