Crockpot Taco Soup
A cozy and hearty soup that combines the flavors of traditional tacos, perfect for busy weeknights or a lazy weekend.
Ingredients
Main Ingredients
- 1 lb ground beef Use lean ground beef for a healthier option.
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning Customize the spice level as desired.
- 1 cup beef broth Can use vegetable broth for a vegetarian option.
- 1/2 cup onion, chopped Use yellow or white onion for best flavor.
- to taste Salt and pepper Adjust seasoning before serving.
Instructions
Preparation
- Begin by browning the ground beef in a skillet over medium heat until fully cooked, then drain excess grease.
- Transfer the browned beef to the slow cooker.
- Add black beans, kidney beans, corn, and diced tomatoes to the slow cooker.
- Sprinkle taco seasoning over the ingredients, then add beef broth.
- Add chopped onion and bell pepper, then stir well to combine.
- Cover the slow cooker and set to cook on low for 6-8 hours or high for 3-4 hours.
Serving
- Once cooking time is complete, taste and adjust seasoning with salt and pepper as needed.
- Ladle the soup into bowls and set up a toppings bar with shredded cheese, sour cream, green onions, and tortilla chips.
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Notes
Store leftovers in airtight containers in the fridge for 3-4 days or freeze for up to 3 months. Reheat thoroughly before serving.