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Crockpot Taco Soup

This Crockpot taco soup recipe is simple to prepare and can be easily customized with your favorite toppings! 

Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 1.5 pounds extra lean ground beef
  • 1/2 medium onion chopped
  • 1 (12 fluid ounce) can corn drained
  • 1 (14 fluid ounce) can black beans drained
  • 1 (14 fluid ounce) can red kidney beans drained
  • 1 (14 fluid ounce) can fire-roasted diced tomatoes with juices
  • 1 (4 fluid ounce) can diced green chilis with juices
  • 2 cups beef broth
  • 2 cups water
  • 1/4 teaspoon dried oregano
  • 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
  • Optional toppings: sour cream, tortilla strips, scallions, avocado, shredded cheese, etc.

Instructions

    Cup of Yum
  1. 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.
  2. Add the remaining ingredients to your slow cooker and stir well.
  3. Close the lid and cook on low for 6-8 hours or high for 3-4 hours. 
  4. 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.