Crock Pot Taco Soup
User Reviews
5
Crock Pot Taco Soup
Description
This soup begins with lean ground beef browned and drained, then combined with black and pinto beans, petite diced tomatoes, sweet corn, green enchilada sauce, taco seasoning, tomato paste, and beef or chicken broth in a large crock pot. The mixture simmers on low heat for three to six hours allowing flavors to meld and beef to tenderize.
After cooking, a cornstarch slurry is added to thicken the soup during the final 30 minutes of heating. The resulting stew-like taco soup has a full-bodied texture and a balanced blend of savory beans, seasoned beef, and mild tomato and chili flavors.
This soup is typically served warm with optional toppings like shredded cheese, tortilla strips, or sour cream, enhancing texture and creaminess. It is convenient for large meals and can be prepared ahead of time.
Notes include freezing instructions: cool before freezing in large bags for up to 3 months. To reheat, cook thawed or frozen soup in the crock pot on low until warmed or on the stovetop over medium heat.
Ingredients
- 1 pound ground beef lean
- 1 can (15 ounces) black beans drained and rinsed
- 1 can (15 ounces) pinto beans drained and rinsed
- 1 can (14.5 ounces) diced tomatoes drained, petite
- 1 can (15.25 ounces) sweet corn drained
- 1 can (10 ounces) Green enchilada sauce
- 2 cans (14 ounces, each) beef broth or chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 can (6 ounces) tomato paste
- 2 Tablespoons cornstarch + 2 tablespoons water
Instructions
- Brown and crumble ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to a large greased crock pot. (I use a 7 quart size crock pot.)
- Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning and tomato paste to crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours.
- Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir. Cover with lid again and let heat for another 30 minutes. (Soup should be thickened at this point.)
- Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!
Notes
- To freeze, cool the soup and place in large freezer bags; it stays good for up to 3 months.
- Reheat frozen soup in the crock pot on low for 3 to 4 hours until fully warmed through.
- Alternatively, reheat frozen soup on the stove over medium heat until completely heated.
User Reviews
Overall Rating
5
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