Crock Pot Taco Soup
User Reviews
4.6
66 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 20 mins
-
Servings
8 people
-
Calories
424 kcal
-
Course
Main Course, Soup
-
Cuisine
Mexican
Crock Pot Taco Soup
Report
This simple Crock Pot Taco Soup Recipe is made with taco seasoned ground beef, tomatoes, beans and corn for the best tasting soup, that's also so easy to make!
Share:
Ingredients
Taco Soup
- 1 tablespoon olive oil
- 1 cup red onion diced
- 2 pounds ground beef
- 15 ounce can diced tomatoes do not drain
- 2 15 ounce cans diced tomatoes with green chilies do not drain
- 4 ounce can diced green chilies do not drain
- 15 ounce can corn drained and rinsed
- 15 ounce can kidney beans drained and rinsed
- 2 15 ounce cans pinto beans drained and rinsed
- 3 tablespoons homemade taco seasoning
Homemade Taco Seasoning
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon oregano
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
Optional Toppings
- 1 cup cheddar cheese shredded
- 1/4 cup fresh cilantro chopped
- 1 avocado diced
Add to Shopping List
Instructions
- Add the olive oil to a large skillet over medium-high heat, add the diced red onions and cook for 3-4 minutes.
- Add the ground beef to the skillet and cook until browned, about 7-9 minutes.
- Once the ground beef is cooked through, drain any grease from the skillet and set it aside.
- Add the entire contents of the cans of diced tomatoes, diced tomatoes with green chilies and green chilies to the crock pot.
- Drain and rinse the cans of corn, kidney beans and pinto beans, then add them to the crock pot.
- Prepare the taco seasoning by combining all of the spices in a small bowl.
- Add the cooked ground beef with onions and taco seasoning to the crock pot.
- Stir to combine all of the ingredients.
- Cook on high for 4-5 hours or on low for 8-10 hours.
Notes
- The nutritional information provided is for one bowl of soup and does not include the optional toppings.
- To make the soup vegetarian, substitute meatless crumbles or soy chorizo for the ground beef.
- To freeze the soup, place it in freezer-safe plastic bags or plastic containers and place in the freezer for up to 6 months. Be sure to leave 1 inch of space in the container for the soup to expand in the freezer.
- To reheat the soup from the freezer, add it back to a crockpot set to low for 2 hours, or add it to a large pot on the stove over medium heat and simmer for 20-30 minutes, or until completely thawed and heated through.
Nutrition Information
Show Details
Calories
424kcal
(21%)
Carbohydrates
23g
(8%)
Protein
25g
(50%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
733mg
(31%)
Potassium
723mg
(21%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
915mg
(18%)
Vitamin C
10mg
(11%)
Calcium
85mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 733mg | 31% |
| Potassium | 723mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 915mg | 18% |
| Vitamin C | 10mg | 11% |
| Calcium | 85mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
66 reviews
Excellent
Other Recipes
You'll Also Love
