Go Back
–+ servings
Crock Pot Taco Soup

Hearty Crock Pot Taco Soup: Easy Comfort Food Delight

This Crock Pot Taco Soup is a comforting and easy recipe packed with beans, ground beef, and corn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Ground Beef Substitution: Use ground turkey or chicken for a lighter option.
  • 1 can Black Beans Tip: Rinse and drain before adding to reduce sodium.
  • 1 can Pinto Beans Note: Use any canned beans; just rinse and drain.
  • 1 can Diced Tomatoes Note: Use fire-roasted for a smoky flavor.
  • 1 cup Sweet Corn Substitution: Frozen corn works as well.
  • 1 can Green Enchilada Sauce Note: Substitute with salsa verde for added heat.
  • 4 cups Beef or Chicken Broth Tip: Can use low-sodium broth to control salt content.
  • 1 packet Taco Seasoning Note: Homemade taco seasoning can reduce additives.
  • 2 tablespoons Tomato Paste Tip: Adjust quantity based on desired thickness.
  • 2 tablespoons Cornstarch Tip: Mix well with water before adding to avoid lumps.
  • 1/4 cup Water
For Serving
  • 1 cup Shredded Cheese Tip: A blend of cheeses works beautifully for varied flavors.
  • 1 cup Sour Cream Substitution: Greek yogurt can be a lighter alternative.
  • 1 medium Diced Avocado Tip: Squeeze a little lime juice on to prevent browning.
  • 1 cup Tortilla Strips Note: You can easily make your own by baking cut tortillas.
  • 1/4 cup Chopped Green Onions Tip: Use both green and white parts for extra color and flavor.

Equipment

  • Crock Pot

Method
 

Step‑by‑Step Instructions
  1. Brown the Ground Beef: In a large skillet over medium heat, brown the ground beef until fully cooked, about 6-8 minutes. Stir frequently to break the meat into small pieces and ensure even cooking.
  2. Transfer to the Crock Pot: Carefully transfer the browned beef to a greased 7-quart crock pot, using a spatula to scrape all flavorful bits into the pot.
  3. Add the Vegetables and Beans: Add the black beans, pinto beans, diced tomatoes, and sweet corn to the crock pot, making sure to rinse and drain the beans.
  4. Pour in the Sauce and Broth: Pour in the green enchilada sauce and beef or chicken broth, sprinkle taco seasoning, and add tomato paste. Mix everything together.
  5. Set to Cook: Cover the crock pot and cook on low for 3 to 6 hours, checking for doneness and flavor around the 3-hour mark.
  6. Thicken the Soup: In a small bowl, mix cornstarch with water to create a slurry. Stir into the soup about 30 minutes before serving.
  7. Serve with Toppings: Ladle the soup into bowls and serve warm with toppings like cheese, sour cream, avocado, and tortilla strips.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Make the soup even more flavorful by adding spices or topping with fresh cilantro.

Tried this recipe?

Let us know how it was!