Easy Crock Pot Taco Soup Recipes
Hearty, set-and-forget crock pot taco soup loaded with seasoned beef, beans, corn, and tomatoes—weeknight comfort with bold taco flavor.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 pound ground beef browned and drained
- 1 cup yellow onion diced
- 2 clove garlic minced
- 2 tablespoon taco seasoning
- 1 tablespoon ranch seasoning mix dry
- 20 ounce diced tomatoes with green chiles canned, undrained
- 15 ounce diced tomatoes canned, undrained
- 8 ounce tomato sauce canned
- 15 ounce black beans canned, drained and rinsed
- 15 ounce kidney beans canned, drained and rinsed
- 15 ounce sweet corn kernels canned, drained
- 4 cup beef broth low-sodium
- 1 cup shredded cheddar cheese for serving
- 0.5 cup sour cream for serving
- 0.25 cup fresh cilantro chopped, for serving
- 2 cup tortilla chips crushed, for serving
Instructions
Preparation Steps
- Heat a large skillet over medium heat. Add ground beef and diced onion; cook, breaking up the meat, until beef is no longer pink and onions are softened, 6 to 8 minutes. Drain excess fat.
- Transfer the cooked beef and onion to a slow cooker. Stir in minced garlic, taco seasoning, and ranch seasoning until the meat is evenly coated.
- Add diced tomatoes with green chiles, diced tomatoes, tomato sauce, black beans, kidney beans, corn, and beef broth. Stir well to combine.
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
- Stir the soup and taste; adjust seasoning if needed. For a thicker soup, cook uncovered for the last 30 minutes.
- Ladle into bowls and top with shredded cheddar, a dollop of sour cream, chopped cilantro, and crushed tortilla chips.
Notes
Make it your own: swap ground turkey or chicken for beef, or add chili powder for more heat. Leftovers keep up to 4 days refrigerated and freeze well for up to 3 months.