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Crockpot Taco Soup 1

Crockpot Taco Soup

This hearty Crockpot Taco Soup transforms simple ingredients into a flavorful Mexican-inspired dish with just 15 minutes of prep time. The rich combination of ground beef, beans, and vegetables simmered slowly with taco seasonings creates a comforting soup that's perfect for busy weeknights or weekend gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine American, Mexican
Servings 8 servings
Calories 285 kcal

Equipment

  • Crockpot/Slow Cooker
  • Large Skillet
  • Measuring Cups and Spoons

Ingredients
  

Soup Base

  • 1 pound ground beef 90% lean
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can pinto beans drained and rinsed
  • 1 15 oz can corn kernels drained
  • 1 14.5 oz can diced tomatoes with green chilies
  • 1 8 oz can tomato sauce
  • 2 cups beef broth or chicken broth

Seasonings

  • 1 packet taco seasoning 2-3 tablespoons
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

Optional Toppings

  • shredded cheese
  • sour cream or Greek yogurt
  • diced avocado
  • fresh cilantro chopped
  • lime wedges
  • tortilla chips

Instructions
 

  • In a large skillet over medium-high heat, brown the ground beef until no longer pink (about 5-7 minutes). Break the meat into small crumbles as it cooks. If using higher fat content beef, drain excess grease before proceeding.
  • Add the diced onion to the browned meat and cook for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  • Transfer the beef, onion, and garlic mixture to your slow cooker. Add the chopped bell pepper, black beans, pinto beans, corn, diced tomatoes with green chilies, and tomato sauce.
  • Sprinkle the taco seasoning, cumin, chili powder, and dried oregano over the ingredients in the crockpot. Pour in the beef broth and stir everything until well combined.
  • Cover and cook on HIGH for 4 hours or LOW for 7-8 hours.
  • About 15 minutes before serving, taste the soup and adjust seasonings if needed. Add salt and pepper to your preference.
  • Serve hot with your choice of toppings such as shredded cheese, sour cream, diced avocado, fresh cilantro, lime wedges, and tortilla chips.

Notes

For a thinner soup, add additional broth; for a thicker consistency, leave the lid off for the last 30 minutes of cooking.
This soup freezes exceptionally well for up to 3 months. Portion into individual containers for convenient meal prep.
For a spicier version, add a diced jalapeño or increase the chili powder. For a milder version, use regular diced tomatoes instead of those with green chilies.
To make vegetarian, omit the ground beef and use vegetable broth. Add an extra can of beans or 1 cup of quinoa for additional protein.
For a time-saving tip: Brown meat and chop vegetables up to 2 days ahead and store separately in the refrigerator.

Nutrition

Calories: 285kcalCarbohydrates: 31gProtein: 19gFat: 9gSaturated Fat: 3gSodium: 680mgPotassium: 720mgFiber: 8gVitamin C: 45mgIron: 20mg
Keyword Taco Soup, Crockpot Soup, Slow Cooker Soup, Mexican Soup, Easy Dinner
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