Easy Taco Soup Crock Pot Recipe You’ll Make Again and Again
Introduction
Why This Recipe Works
Ingredients for Recipe
1 lb (450 g) ground beef (or turkey/chicken) – browned.
1 medium onion, diced – adds depth.
3 garlic cloves, minced – enhances flavor.
1 can (15 oz) black beans, drained & rinsed.
1 can (15 oz) kidney beans, drained & rinsed.
1 can (15 oz) corn kernels, drained.
1 can (15 oz) diced tomatoes.
1 can (15 oz) tomato sauce.
2 cups beef or chicken stock.
1 packet taco seasoning (or homemade blend).
1 tsp chili powder (optional, for extra heat).
Salt & pepper – to taste.
Toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips.
Step-by-Step Instructions
- Brown the meat: In a skillet, cook ground beef and onion until browned; drain excess fat.
- Add to Crock Pot: Transfer beef mixture to slow cooker.
- Add remaining ingredients: Stir in beans, corn, tomatoes, tomato sauce, stock, taco seasoning, garlic, and spices.
- Cook low & slow: Cover and cook on Low for 6 hours or High for 3–4 hours until flavors meld.
- Finish & serve: Taste and adjust seasoning. Ladle into bowls and top with cheese, sour cream, cilantro, and tortilla chips.
Chef’s Insight:The beauty of this soup lies in its layered flavors—slow cooking allows the spices to infuse the beans, corn, and meat, creating a rich, zesty broth. Always add toppings just before serving for the perfect balance of textures.
Pro Tips & Common Mistakes to Avoid
Brown the meat first – It adds depth and prevents greasiness.
Don’t skip the beans – They thicken the soup and add heartiness.
Adjust spice level – Start mild and let guests add hot sauce if they prefer.
Add toppings last – To keep them fresh and crunchy.
Serving, Nutrition, Storage, Reheating & Freezing
Serving: Pair with cornbread, tortilla chips, or a fresh green salad.
Nutrition (per bowl ~350 ml): ~320 calories | 22 g protein | 28 g carbs | 12 g fat.
Storage: Refrigerate up to 4 days in an airtight container.
Reheating: Warm gently on the stove or in the microwave.
Freezing: Freezes beautifully for up to 2 months.
Easy Taco Soup Crock Pot Recipe You’ll Make Again and Again
Course: Healthy Soups6
servings10
minutes4
minutes320–350
kcalThis Easy Taco Soup Crock Pot Recipe is a hearty, flavor-packed dish made with seasoned beef, beans, corn, and spices—slow-cooked to perfection for a cozy family meal.
Ingredients
1 lb (450 g) ground beef (or turkey/chicken) – browned.
1 medium onion, diced – adds depth.
3 garlic cloves, minced – enhances flavor.
1 can (15 oz) black beans, drained & rinsed.
1 can (15 oz) kidney beans, drained & rinsed.
1 can (15 oz) corn kernels, drained.
1 can (15 oz) diced tomatoes.
1 can (15 oz) tomato sauce.
2 cups beef or chicken stock.
1 packet taco seasoning (or homemade blend).
1 tsp chili powder (optional, for extra heat).
Salt & pepper – to taste.
Toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips.
Directions
- Brown the meat: In a skillet, cook ground beef and onion until browned; drain excess fat.
- Add to Crock Pot: Transfer beef mixture to slow cooker.
- Add remaining ingredients: Stir in beans, corn, tomatoes, tomato sauce, stock, taco seasoning, garlic, and spices.
- Cook low & slow: Cover and cook on Low for 6 hours or High for 3–4 hours until flavors meld.
- Finish & serve: Taste and adjust seasoning. Ladle into bowls and top with cheese, sour cream, cilantro, and tortilla chips.
Notes
- Effortless Cooking – Let the slow cooker do the work while flavors blend beautifully.
- Family Favorite – A hearty, comforting soup everyone will enjoy.
- Rich & Flavorful – Packed with spices, beans, corn, and tender beef.
- Perfect Anytime Meal – Great for weeknight dinners or cozy gatherings.
FAQs
This Easy Taco Soup Crock Pot Recipe is more than just a quick meal—it’s a flavorful, hearty dish that feels like a fiesta in a bowl. With bold taco spices, rich broth, and endless topping options, it’s a recipe you’ll come back to again and again.
