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Crockpot Taco Soup

Crockpot Taco Soup Recipe

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 3 cups beef broth
  • Salt and black pepper to taste
  • For serving: shredded cheddar, sour cream, chopped cilantro, tortilla chips

Method
 

  1. In a skillet over medium-high heat, cook ground beef and onion until beef is no longer pink, about 5 minutes. Add garlic and taco seasoning in the last minute.
  2. Transfer to a slow cooker. Add all canned ingredients (tomatoes with juices, chiles, beans, corn) and beef broth. Stir to combine.
  3. Cover and cook on HIGH for 4 hours or LOW for 6 hours, until flavors meld.
  4. Taste and adjust salt and pepper. Ladle into bowls and serve with desired toppings.

Notes

For extra heat, add a pinch of cayenne or a diced jalapeño. If the soup is thicker than you like, stir in more broth near the end of cooking. Let it rest off the heat for 5 minutes before serving; it will settle and thicken slightly.