Description
This Crockpot Taco Soup is a hearty and flavorful dish that is perfect for busy days. Packed with ground beef, beans, corn, and a blend of delicious seasonings, this soup is sure to be a hit with the whole family.
Ingredients
Units
Scale
For the Soup:
- 2 tablespoons olive oil
- 1.5 pounds ground beef
- 1 cup diced onions
- 3 cloves of garlic, minced
- 3 tablespoons homemade taco seasoning
- 2 cans diced tomatoes with green chilies (10 ounces each), undrained
- 2 cans tomato sauce (8 ounces each)
- 2 cans black beans (15 ounces each), drained and rinsed
- 1 can corn (14 ounces)
- 2 cups water
- Salt and pepper to taste
For Topping (Optional):
- Shredded cheese
- Sour cream
- Sliced green onion
- Tortilla strips
Instructions
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned. Add onions and garlic, and cook until beef is browned. Drain excess oil.
- Return pan to medium heat and stir in taco seasoning. Cook for 2 minutes, stirring constantly.
- Transfer beef mixture to slow cooker. Stir in diced tomatoes, tomato sauce, black beans, corn, and water.
- Cover and cook on low for 6-8 hours or high for 3 hours. Season with salt and pepper to taste.
- Before serving, top with shredded cheese, sour cream, green onion, and tortilla strips.
Notes
- If you prefer to cook on the stovetop, use a large Dutch oven and simmer for about 1 hour.
- You can use leftover taco meat for this soup by starting with ingredients from the diced tomatoes onward.
Nutrition
- Serving Size: 1 serving
- Calories: 332
- Sugar: 5g
- Sodium: 810mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg
