Crock Pot Taco Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
4 hrs
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Servings
6 people
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Calories
235 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Crock Pot Taco Soup
Description
This dish starts by browning seasoned ground beef with garlic and onions to build a flavorful base. The meat and aromatics are then combined with beef broth, corn, black beans, diced tomatoes, tomato sauce, and green chili peppers in a crock pot along with additional taco seasoning. Slow cooking for several hours on low or high allows the flavors to develop fully while keeping the beef tender.
The resulting soup has a rich, savory taste with a balance of spices and a slight warmth from the chili peppers. The combination of beans and corn adds texture and substance. Garnishing with fresh cilantro and taco toppings like sour cream, cheese, and crunchy tortilla strips enhances the flavor layers and offers contrast in texture.
This soup is ideal as a filling meal on its own and pairs well with tortilla chips or a simple side salad. It stores well for several days in the refrigerator and freezes for longer keeping, making it convenient for meal planning.
The notes suggest using homemade taco seasoning for control over flavor and healthfulness, and recommend flexible use of bean varieties and heat levels in green chilies. The suggested toppings allow customization to personal taste.
Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 onion
- 3 cloves garlic
- 1 oz Chili pepper diced
- 1 oz corn
- 1 oz black beans
- 1 oz tomato sauce
- 1 oz diced tomatoes
- 2 cups beef stock
- 5 teaspoons taco seasoning divided
- 1/3 cup cilantro for garnish, chopped, fresh
Garnish
- tortilla strips
- sour cream
- cheese cheddar, cotija, or your favorite, shredded
Instructions
- Brown Beef: In a saute pan, heat olive oil to medium, add garlic and onion, and saute for 2-3 minutes until translucent. Add ground beef, break it up with a wooden spoon, and add 2 teaspoons of taco seasoning. Saute for 7-10 minutes, breaking it up as it cooks. Add ground beef and onions to the crock pot (but leave grease).
- Dump and Go: Add beef broth, corn, beans, green chilis, tomato sauce, diced tomatoes, and 1 tablespoon of taco seasoning to the crock pot. Mix well. Slow cook on high for 3-4 hours or on low for 6-8 hours.
- Serve: Once done, finish in the crock pot with fresh chopped cilantro. Serve in bowls and top with sour cream, cheese, and tortilla strips.
Notes
- Store leftover soup in the refrigerator for 3 to 5 days or freeze for up to 4 to 6 months.
- Making your own taco seasoning is recommended for a healthier, customizable flavor, but store-bought packets can be used.
- You can substitute black beans with pinto or kidney beans, either canned or pre-cooked dried beans.
- Adjust heat by choosing mild or spicy green chilies or adding fresh chopped chilies.
- Traditional taco toppings such as tortilla strips, sour cream, shredded cheese, pico de gallo, or guacamole enhance the soup’s texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 279mg | 12% |
| Potassium | 392mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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