Crockpot Taco Soup Recipe
A hearty and flavorful Slow Cooker Taco Soup packed with seasoned beef, beans, corn, and zesty spices. It’s the perfect dump-and-go comfort meal for busy weeknights or family dinners.
Ingredients
For the Soup
- 1 pound lean ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans fire-roasted diced tomatoes (14.5 oz each)
- 1 can chili beans (15 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1 can tomato sauce (8 oz)
- 1 can diced green chiles (4 oz)
- 1 cup frozen corn
- 1 packet taco seasoning mix (1 oz)
- 2 cups low sodium chicken broth
Optional Toppings
- to taste Shredded cheddar or Mexican blend cheese
- to taste Sour cream
- to taste Crushed tortilla chips or corn chips
- to taste Chopped fresh cilantro
- to taste Diced avocado
- to taste Lime wedges
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onions are soft. Drain any excess fat.
- Transfer the cooked beef mixture into your slow cooker. Add fire-roasted tomatoes, chili beans, black beans, tomato sauce, diced green chiles, frozen corn, taco seasoning, and chicken broth. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The longer it cooks, the better the flavor.
- Serve hot. Top with cheese, sour cream, tortilla chips, cilantro, avocado, and lime wedges as desired.
Notes
- For a lighter version, swap beef with ground turkey or plant-based crumbles.
- Browning the meat enhances flavor.
- Fire-roasted tomatoes add smokiness.
- Adjust heat with mild or spicy ingredients.
- For creamy soup, stir in cream cheese during the last 30 minutes.
- Leftovers can be stored in the fridge for 4 days or frozen for up to 3 months.
Nutrition
Calories: 223kcalCarbohydrates: 31gProtein: 18gFat: 3gSaturated Fat: 1gCholesterol: 28mgSodium: 874mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 712IUVitamin C: 11mgCalcium: 67mgIron: 4mg
Tried this recipe?Let us know how it was!