Crockpot Taco Soup

Description

This Crockpot Taco Soup is hearty, flavorful, and perfect for busy nights. Packed with ground beef, beans, corn, tomatoes, and taco seasoning, it tastes like a taco in cozy soup form. The slow cooker makes it effortless — just dump, stir, and let it simmer into a savory, satisfying meal. Top it with your favorite taco garnishes like cheese, sour cream, and tortilla chips for a customizable dinner the whole family will love.

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Ingredients

• 1 lb (450 g) ground beef (or ground turkey/chicken)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) black beans or kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cans (15 oz each) diced tomatoes (with juices)
• 1 can (10 oz) Rotel (diced tomatoes with green chilies)
• 1 packet taco seasoning (or 2 tbsp homemade)
• 3 cups beef broth (or chicken/vegetable broth)
• Salt and pepper, to taste

Optional Garnishes

• Shredded cheddar or Mexican cheese blend
• Sour cream or Greek yogurt
• Fresh cilantro
• Sliced jalapeños
• Crushed tortilla chips or strips
• Lime wedges

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Instructions

1. Cook the Meat

1. In a skillet over medium heat, cook ground beef and onion until browned.
2. Drain excess fat. Stir in garlic and cook 1 more minute.

2. Load the Crockpot

1. Transfer cooked beef mixture into the crockpot.
2. Add beans, corn, diced tomatoes, Rotel, taco seasoning, and broth. Stir well.

3. Cook

• Cover and cook on low for 6–8 hours or high for 3–4 hours.

4. Serve

• Ladle into bowls and top with cheese, sour cream, tortilla chips, or any favorite taco toppings.

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Tips & Tricks

• Thicker soup: Reduce broth by 1 cup or let soup simmer uncovered for the last 30 minutes.
• Spicy version: Use hot Rotel or add cayenne/red pepper flakes.
• Make it creamy: Stir in 4 oz cream cheese or ½ cup heavy cream before serving.
• Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

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Variations

• Chicken Taco Soup: Swap beef for shredded rotisserie chicken.
• Vegetarian Taco Soup: Omit meat and add an extra can of beans.
• Low-carb: Use zucchini or bell peppers instead of corn and beans.
• Beans swap: Use pinto, navy, or a mix of your favorites.

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FAQs

Q: Can I use frozen corn instead of canned?
A: Yes, add 1½ cups frozen corn instead of canned.

Q: Can I prep this the night before?
A: Yes, combine everything (except broth) in the crock, refrigerate, then add broth before cooking.

Q: Do I have to brown the meat first?
A: Highly recommended for flavor, but you can dump raw ground beef into the crockpot if pressed for time (break it up mid-cook).

Q: Can I make this on the stovetop?
A: Yes! Simmer all ingredients in a large pot for 30–40 minutes.

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Serving Suggestions

• Top with shredded cheese, sour cream, and tortilla chips for a loaded taco bowl.
• Serve with warm cornbread or quesadillas.
• Pair with a fresh green salad for balance.
• Offer with lime wedges for a zesty finish.