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Crock Pot Taco Soup

A delightful, hearty dish perfect for family meals or meal prepping, bringing the flavors of taco night to your slow cooker.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Can be substituted with ground turkey for a leaner option.
  • 1 medium onion, chopped
  • 2 cans diced tomatoes For added heat, consider using spicy diced tomatoes.
  • 1 can kidney beans, drained Feel free to experiment with different beans.
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 packet taco seasoning You can use a spicier taco seasoning for more heat.
  • 2 cups beef broth
  • Salt and pepper to taste Adjust seasoning as desired.

Method
 

Preparation
  1. In a skillet, brown the ground beef with the chopped onion until the meat is no longer pink. Drain excess fat.
  2. Transfer the beef mixture to a crock pot.
  3. Add the diced tomatoes, kidney beans, black beans, corn, taco seasoning, and beef broth to the crock pot.
  4. Stir well to combine all ingredients.
Cooking
  1. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  2. Taste and adjust seasoning with salt and pepper if needed.
Serving
  1. Serve hot, garnished with toppings like cheese, sour cream, or tortilla chips.

Notes

Let leftovers cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days or freeze for longer storage, using within 2-3 months for best flavor. For a thicker soup, mash a portion of the beans before adding them.