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Crock Pot Taco Soup

Crock Pot Taco Soup is a flavorful soup filled with beans, corn, ground beef and taco seasoning. Top it with all your favorite taco toppings!

Prep Time
15 mins
Cook Time
3 hrs
Servings: 8
Course: Soup , Lunch , Dinner , Others
Cuisine: American

Ingredients

  • 1 pound lean ground beef
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 can (15 ounces) pinto beans drained and rinsed
  • 1 can (14.5 ounces) petite diced tomatoes drained
  • 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

    Cup of Yum
  1. 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.)
  2. 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.
  3. 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.)
  4. Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!

Notes

  • TO FREEZE: Place cooled soup in two large freezer ziplock bags. Place in freezer. Stays good frozen for up to 3 months. When ready to eat, place frozen soup in crock pot. Cover with lid. Cook on the low setting for 3 to 4 hours or until fully warmed through.
  • OR to reheat on stove top, place frozen soup in a large pot. Cook over medium heat on stove top until fully heated through.
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