Crockpot Taco Soup
This hearty and flavorful Crockpot Taco Soup is perfect for busy nights. It's simple to prepare, cooks itself, and is packed with delicious Tex-Mex flavors. Enjoy it on its own or topped with your favorite garnishes!
Equipment
- 1 Crockpot (slow cooker)
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Ladle
Ingredients
- 1 lb ground beef (or turkey)
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (15 oz) corn drained
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (10 oz) diced tomatoes and green chilies with juice
- 1 packet taco seasoning
- 2 cups beef or vegetable broth
- 1 medium onion chopped
- 1 bell pepper bell pepper chopped
- 1 cup shredded cheese cheddar or Mexican blend
Instructions
- In a skillet over medium heat, brown the ground beef (or turkey) until fully cooked. Drain any excess fat.
- Transfer the cooked meat to the Crockpot and add the chopped onion and bell pepper.
- Stir in the black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and the taco seasoning.
- Pour in the broth and mix everything together until well combined.
- Cover the Crockpot and set it to cook on low for 6 hours.
- Once cooking is complete, taste and adjust seasoning if necessary.
- Serve hot, topped with shredded cheese and your choice of optional toppings.
Notes
You can customize this soup by adding your favorite vegetables or beans.
For a spicier kick, consider adding jalapeños or extra chili powder.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This soup can also be frozen for longer storage.