Crock Pot Taco Soup
This savory homestyle taco soup recipe in the slow cooker combines that classic taco seasoning flavor into a new comfort food favorite for a hearty Tex-Mex style chili or chunky Southwest soup. Add your favorite taco toppings as soup toppings, too!
Servings: 6
Ingredients
- 1 pound ground beef*
- 1 small white onion chopped
- 1 15-ounce can sweet corn undrained
- 1 10-ounce can Rotel Diced Tomatoes And Green Chilis undrained (original, mild, or hot, based on your desired level of spice)
- 1 8-ounce can tomato sauce
- 1 1-ounce packet taco seasoning
- 1 14.5- ounce can beef broth
- 1 cup water
- 1 15.5-ounce can black beans (OPTIONAL)** drained and rinsed
- Salt to taste
- Pepper to taste
TOPPING IDEAS
- Sour cream optional, for serving
- Tortilla chips optional, for serving
- Chopped green onions optional, for serving
- Shredded cheddar cheese optional, for serving
Instructions
- In a medium skillet over medium heat, crumble and cook the ground beef. Drain on a paper towel lined paper plate.
- Place ground beef, white onions, sweet corn, Rotel, tomato sauce, and taco seasoning in slow cooker. Salt and pepper, to taste. Stir to combine.
- Pour in beef broth and water over the crockpot mixture. Stir to combine.
- Place lid on crockpot and cook on low for 5 hours and 30 minutes. In the last 30 minutes, add in the drained black beans and stir. Replace lid to continue cooking.
- Serve in soup bowls with optional toppings like crushed tortilla chips, chopped green onions, shredded cheese, and sour cream.
- Store leftovers in an airtight container for up to 5 days, or freeze (without toppings) for 3-6 months.
Notes
*You can also substitute ground beef with ground turkey.
**If you don't like beans, you can leave them out, or even substitute canned pinto beans.