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Slow Cooker Taco Soup

This 100% halal slow cooker taco soup is loaded with seasoned ground beef (or turkey), black beans, corn, and tomatoes in a smoky tomato broth. Dump-and-go easy, and it freezes beautifully - perfect for stocking the freezer with hearty weeknight dinners.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 lb halal ground beef or ground turkey look for a certified halal label
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning check the label for halal-certified ingredients
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 15 oz canned black beans, drained and rinsed
  • 15 oz canned kidney beans, drained and rinsed
  • 15 oz canned corn, drained or 1 1/2 cups frozen corn
  • 14.5 oz canned diced tomatoes with green chilies
  • 8 oz tomato sauce
  • 2 cups halal chicken broth check the label for halal certification
  • 1 tsp kosher salt, plus more to taste
  • 0.5 tsp black pepper
Toppings (optional)
  • shredded cheddar cheese
  • sour cream
  • fresh cilantro
  • lime wedges
  • crushed tortilla chips
  • diced avocado

Equipment

  • Slow cooker (6-quart or larger)
  • Large skillet

Method
 

  1. Brown the meat: In a large skillet over medium-high heat, cook the halal ground beef or turkey, breaking it into crumbles, for 6-8 minutes until no longer pink. Add the diced onion and cook 3-4 minutes more until softened, then stir in the garlic, taco seasoning, cumin, and chili powder and cook 1 minute until fragrant. Drain off any excess fat.
  2. Load the slow cooker: Transfer the seasoned meat mixture to a 6-quart slow cooker. Add the black beans, kidney beans, corn, diced tomatoes with green chilies, tomato sauce, halal chicken broth, salt, and pepper. Stir well to combine.
  3. Slow cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the soup is bubbling and the flavors have melded.
  4. Taste and adjust: Stir the soup, then taste and adjust the seasoning with extra salt, taco seasoning, or a squeeze of lime juice.
  5. Serve: Ladle the hot soup into bowls and set out the toppings so everyone can build their own bowl: shredded cheddar, sour cream, cilantro, lime wedges, tortilla chips, and avocado.
  6. Freeze the rest: Let leftovers cool for no more than 2 hours, then portion into freezer-safe bags or containers, leaving 1 inch of headspace. Freeze for up to 3 months.

Notes

HALAL NOTE: Use certified halal ground beef or turkey, and check your taco seasoning and broth labels for halal certification - some blends contain non-halal additives. FREEZER NOTE: This soup freezes beautifully. Cool completely (within 2 hours), portion into freezer bags or rigid containers, and freeze up to 3 months. Thaw overnight in the fridge, then reheat on the stove over medium heat until steaming (165 F / 74 C), adding a splash of broth if it thickened.