Crockpot Taco Soup
A hearty and flavorful Tex-Mex soup made easy with a slow cooker, packed with ground beef, beans, corn, and seasoned perfectly.
Ingredients
Main Ingredients
- 1 lb ground beef Use lean ground beef for a healthier option.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained You can substitute roasted sweet corn for added flavor.
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth Use vegetable broth for a vegetarian version.
- 1 packet taco seasoning Consider using homemade seasoning for better flavor.
- to taste salt and pepper Adjust according to preference.
Toppings
- Shredded cheese For topping, use your favorite cheese.
- Sour cream For serving, adds creaminess.
- Tortilla chips Great for satisfying crunch.
Instructions
Preparation
- Brown the ground beef with chopped onion and minced garlic in a skillet over medium heat for about 5-7 minutes, draining any excess fat.
- Transfer the beef mixture to the crockpot.
Cooking
- Add black beans, kidney beans, corn, and diced tomatoes to the crockpot.
- Pour in the beef broth and sprinkle taco seasoning, along with salt and pepper, then stir well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Serving
- Once cooked, stir the soup and serve hot with your desired toppings.
- Get creative with toppings such as diced avocado, jalapeños, or fresh cilantro.
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Notes
For extra flavor, consider adding diced green chilies. Store leftovers in airtight containers; refrigerate for 3-4 days or freeze for up to 3 months.