Crockpot Taco Soup
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Crockpot Taco Soup
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This Crockpot taco soup recipe is simple to prepare and can be easily customized with your favorite toppings!
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Ingredients
- 1.5 pounds ground beef extra lean
- 1/2 medium onion chopped
- 1 (12 fluid ounce) corn drained, canned
- 1 (14 fluid ounce) black beans drained, canned
- 1 (14 fluid ounce) red kidney beans drained, can
- 1 (14 fluid ounce) diced tomatoes with juices, fire-roasted, canned
- 1 (4 fluid ounce) diced green chilis with juices, can
- 2 cups beef broth
- 2 cups water
- 1/4 teaspoon oregano dried
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper optional
- sour cream optional toppings
- tortilla strips
- scallions
- avocado
- shredded cheese
Instructions
- Brown the beef in a skillet over medium-high heat, breaking the beef up with your spoon as you go along. Once the meat has browned, drain most of the fat (I like to leave a bit in for flavor), and add it to your Crockpot.
- Add the remaining ingredients to your slow cooker and stir well.
- Close the lid and cook on low for 6-8 hours or high for 3-4 hours.
- Prior to serving, prepare your toppings. Give the soup a taste and season with salt & pepper if needed. Top the soup to taste and eat right away.
Notes
- Anything from 1-2 pounds of ground beef will work - I don't worry too much about the exact quantity.
- If you're sensitive to salt, use low-sodium beef broth.
- You can use regular diced tomatoes, but fire-roasted ones have more flavor.
- If you want a more mild soup, don't add the cayenne pepper.
- The soup (without toppings) freezes well.
- This is the 7 quart Crockpot I used to make this recipe.
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