Taco Soup Crock Pot Recipe
This Slow Cooker Taco Soup has layers of flavor, and isn't just one-note like many other crock pot recipes. Includes variations for large batch, small batch, freezing and stovetop.
Ingredients
For The Soup:
- ½ small yellow onion chopped
- ½ pound ground beef
- 1 can petite diced tomatoes with liquid 14.5 ounces
- 1 can black beans with liquid 15.5 ounces
- 1 can beef broth 14.5 ounces
- ½ cup tomato sauce
- 1 can chopped green chiles 4.5 ounces
- ½ cup frozen corn
- 1 tablespoon taco seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For Garnish (Optional):
- Chopped red onion
- Cilantro
- Lime wedges
- Shredded pepper jack or Monterey jack cheese
- Sour cream
- Tortilla chips
Instructions
- Heat large skillet over medium-high heat. Add onion and beef; cook 8 to 10 minutes or until beef is browned, breaking up meat with side of spoon and stirring occasionally.
- Meanwhile, add diced tomatoes, black beans, broth, tomato sauce, green chiles, corn and taco seasoning mix to bowl of 5-quart slow cooker.
- Drain excess fat from beef mixture and transfer beef mixture to slow cooker; stir well. Cover and cook on high 4 hours or low 8 hours.
- Serve soup topped with onion, cilantro, lime wedges, cheese, sour cream and/or tortilla chips.
Video
Notes
For stovetop directions, freezing instructions, and an ingredient list to make a double batch, please see post above.
Calories: 308kcal, Carbohydrates: 32g, Protein: 20g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 1603mg, Potassium: 942mg, Fiber: 10g, Sugar: 4g, Vitamin A: 358IU, Vitamin C: 28mg, Calcium: 106mg, Iron: 5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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