Description
Crock Pot Taco Soup is a hearty and flavorful Tex-Mex dish packed with ground beef, beans, corn, tomatoes, and spices, slow-cooked to perfection for a cozy and comforting meal.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 packet taco seasoning
- 1 cup beef or chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- Optional Toppings:
- Sour cream
- Shredded cheddar cheese
- Chopped cilantro
- Tortilla chips
- Sliced avocado
Instructions
1. In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain excess fat.
2. In the same skillet, sauté the chopped onion and garlic for 2-3 minutes until softened and fragrant.
3. Add the cooked beef, onion, and garlic mixture to the Crock Pot.
4. Pour in the black beans, corn, diced tomatoes, green chilies, taco seasoning, chili powder, cumin, smoked paprika, salt, and black pepper.
5. Pour in the broth and stir all the ingredients together.
6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
7. Taste and adjust salt or spices if needed.
8. Ladle the soup into bowls and top with shredded cheese, sour cream, chopped cilantro, tortilla chips, or avocado as desired.
Notes
This recipe works well with ground turkey or chicken for a lighter option.
You can make it spicier by adding jalapeños or extra chili powder.
Leftovers taste even better the next day and freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 55mg