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Crock Pot Taco Soup

A comforting, budget-friendly soup packed with vibrant flavors, protein, and fiber, perfect for busy weeknights or cozy gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 small yellow onion, chopped
  • 1/2 pound ground beef For quicker prep time, use pre-cooked beef.
  • 1 can petite diced tomatoes with liquid (14.5 ounces)
  • 1 can black beans with liquid (15.5 ounces)
  • 1 can beef broth (14.5 ounces) Can be replaced with spicy broth for more heat.
  • 1/2 cup tomato sauce
  • 1 can chopped green chiles (4.5 ounces)
  • 1/2 cup frozen corn
  • 1 tablespoon taco seasoning Ensure seasoning is gluten-free if needed.
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
Optional Toppings
  • to taste chopped red onion
  • to taste cilantro
  • to taste lime wedges
  • to taste shredded pepper jack or Monterey jack cheese
  • to taste sour cream
  • to taste tortilla chips

Method
 

Preparation
  1. Heat a large skillet over medium-high heat. Add the chopped onion and ground beef. Cook for about 8 to 10 minutes, breaking up the meat as you stir until browned.
  2. In the bowl of a 5-quart slow cooker, combine the diced tomatoes (with liquid), black beans (with liquid), beef broth, tomato sauce, green chiles, corn, and taco seasoning.
  3. Once the beef mixture has cooked, drain any excess fat and transfer it to the slow cooker. Stir well to combine all the ingredients.
Cooking
  1. Cover the slow cooker and cook on high for 4 hours or on low for 8 hours.
Serving
  1. Serve hot, topped with your choice of chopped red onion, cilantro, lime wedges, shredded cheese, sour cream, and/or tortilla chips.

Notes

If you have leftovers, let the soup cool completely before storing in an airtight container. It will stay fresh in the refrigerator for up to 4 days, or can be frozen for up to 3 months.