Pescatarian Slow Cooker Taco Soup
Total time4 hr 15 min
Prep time15 min
Cook time4 hr
4.7(10)
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Learn more āIngredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 packet (1 oz) ranch seasoning mix
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (10 oz) diced tomatoes with green chiles, with juices
- 2 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - salt and pepper, to taste
For serving
- sour cream, for serving (optional)
- shredded cheddar cheese, for serving (optional)
Can be omittedshredded cheddar cheese
- tortilla chips, for serving (optional)
- fresh cilantro, chopped, for serving (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 7ā8 minutes. Drain off excess fat.
- 2
Add the diced onion and green bell pepper to the skillet and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 4ā5 minutes. Add the garlic and cook until fragrant, about 1 minute.
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