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There’s something truly magical about a hearty bowl of Crock Pot Taco Soup. It’s a flavor explosion waiting to happen. My family just adores its comforting warmth and satisfying texture. This easy taco soup is a weeknight dinner savior.
I often make a huge batch on Sunday afternoons. It’s perfect for busy evenings, and the leftovers taste even better the next day. Plus, everyone always asks for seconds!
Why I Love This Recipe
This slow cooker taco soup is a true kitchen hero for so many reasons. It’s unbelievably simple, requiring minimal prep work. You just toss everything in and let the magic happen. The flavor is so rich and satisfying, it feels like a hug in a bowl. Plus, it’s incredibly versatile for toppings, making everyone happy. This easy taco soup is my go-to for a reason!
Crock Pot Taco Soup Ingredients
The beauty of this Crock Pot Taco Soup lies in its simple yet robust ingredient list. It’s a symphony of flavors that come together effortlessly. Each component plays a crucial role in creating that irresistible, comforting taste we all crave. This easy taco soup truly sings when these elements unite.
The Stars of the Show:
- Ground Beef: This is our hearty base, providing that satisfying, savory depth.
- Onion: A natural flavor builder, it adds a touch of sweetness and aroma when cooked.
- Taco Seasoning: The secret weapon! It infuses the entire soup with classic taco flavor.
- Black Beans & Kidney Beans: These add wonderful texture, protein, and fiber.
- Corn: Little pops of sweetness and color elevate the soup.
- Diced Tomatoes with Green Chiles: They bring a mild heat and a bright, tangy tomato base.
- Tomato Sauce: This thickens the soup and adds another layer of tomato goodness.
- Beef Broth: The liquid that brings it all together, creating that perfect soupy consistency.
Substitutions and Tips
Don’t have kidney beans? Pinto beans are a fantastic swap. For a vegetarian delight, simply omit the beef and use vegetable broth. Craving more spice? Add a pinch of cayenne pepper or a dash of your favorite hot sauce. You can also add chopped bell peppers with the onion for extra veggies. Remember, all the precise measurements are waiting for you on the recipe card!
How to Make Crock Pot Taco Soup
Making this Crock Pot Taco Soup is a breeze. You’ll have a delicious meal with minimal fuss. Follow these simple steps for a perfect flavor every time. This easy taco soup comes together quickly.
Step 1: Brown the Beef and Onion
Start by cooking the ground beef and onion. Use a large skillet over medium heat. Cook until the beef is nicely browned. The onion should also be soft. Then, drain off any extra grease very well. This keeps your soup from being too oily.
Step 2: Combine Ingredients in Slow Cooker
Next, transfer the cooked beef and onion mixture. Put it into your 6-quart slow cooker. Now, add the taco seasoning packet. Then, add the rinsed black beans. Don’t forget the rinsed kidney beans. Toss in the drained corn too. Add the diced tomatoes and their green chiles. Stir in the tomato sauce. Pour in the beef broth last. This slow cooker taco soup is almost ready.
Step 3: Cook the Soup
Give everything a good stir. Make sure it is all well combined. Now, cover your slow cooker tightly. You can cook it on the low setting. This takes about 6 to 8 hours. Or, cook it on high instead. That usually takes 3 to 4 hours. Your Crock Pot Taco Soup will be wonderfully tender.
Step 4: Serve and Enjoy
Once the cooking time is up, stir the soup. Ladle it into warm bowls. Serve your delicious Crock Pot Taco Soup hot. Add your favorite toppings. Shredded cheddar cheese is great. A dollop of sour cream is perfect. Sliced avocado adds creamy goodness. Crispy tortilla chips make it extra fun! This easy taco soup is a crowd-pleaser.
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Crock Pot Taco Soup
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Total Time: 3 hours 15 minutes – 8 hours 15 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and flavorful Crock Pot Taco Soup made with ground beef, beans, corn, and tomatoes, perfect for a simple weeknight meal.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 1 (1-ounce) packet taco seasoning
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can whole kernel corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 1 (8-ounce) can tomato sauce
- 4 cups beef broth
- Optional toppings: shredded cheddar cheese, sour cream, avocado, tortilla chips
Instructions
- In a large skillet over medium-high heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain off any excess grease.
- Transfer the cooked beef and onion mixture to a 6-quart slow cooker.
- Add the taco seasoning, black beans, kidney beans, corn, diced tomatoes with green chiles, tomato sauce, and beef broth to the slow cooker.
- Stir everything together until well combined.
- Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Once cooked, stir the soup well.
- Ladle into bowls and serve hot with your favorite toppings such as cheese, sour cream, and tortilla chips.
Notes
- Ensure all canned ingredients are properly rinsed and drained as specified.
- Adjust the cooking time based on your slow cooker’s performance.
- Feel free to customize toppings to your preference.
How to Store Crock Pot Taco Soup
Leftover Crock Pot Taco Soup is a real treasure. You can store it easily. Let the soup cool down first. This prevents condensation inside the container. Then, put it into an airtight container. Store it in the refrigerator for up to 4 days. It stays remarkably fresh this way. This makes meal prepping even simpler.
Sometimes, I even make a double batch. This ensures I have delicious leftovers for lunch. Or, I can freeze half for a future busy night. Warming it up is just as easy as making it.
Tips for Success
- Always rinse and drain your canned beans well. This removes excess sodium.
- Brown the ground beef thoroughly. Drain off any extra grease for the best flavor.
- Taste and adjust seasonings before serving. You might want a little more taco spice.
- Don’t overcook the soup. It can get mushy. Low and slow is usually best.
- Warm your serving bowls. This keeps the Crock Pot Taco Soup hot longer.
Kitchen Tools You’ll Need
- Large skillet: For browning the beef and onion. A good non-stick pan works wonders.
- 6-quart slow cooker: Your trusty kitchen companion for this easy taco soup.
- Cutting board and knife: For chopping the onion.
- Measuring cups and spoons: For accuracy.
- Can opener: For all those yummy canned goods.
Serving Suggestions
- Top with shredded cheese, sour cream, and chopped cilantro.
- Serve with warm tortilla chips for scooping.
- A side of cornbread is a delicious pairing.
- Add a dollop of guacamole for creamy richness.
- Offer lime wedges to squeeze over for extra zest.
Frequently Asked Questions
Can I make Crock Pot Taco Soup ahead of time?
Absolutely! This slow cooker taco soup is perfect for make-ahead meals. You can prepare it the day before and refrigerate it. Then, just reheat it gently on the stovetop or in the microwave. It tastes just as delicious, maybe even better!
What are some good vegetarian substitutions for Crock Pot Taco Soup?
For a vegetarian delight, simply omit the ground beef. Use a hearty vegetable broth instead of beef broth. You can also add extra beans or some plant-based crumbles for more texture. This Crock Pot Taco soup transforms beautifully!
How can I make my Crock Pot Taco Soup spicier?
To kick up the heat in your easy taco soup, try adding diced jalapeños with the onions. A dash of cayenne pepper or a teaspoon of red pepper flakes also works wonders. Don’t be shy with your favorite hot sauce when serving!
Can I freeze leftover Crock Pot Taco Soup?
Yes, you most certainly can freeze this comforting Crock Pot Taco Soup. Once cooled, store it in freezer-safe containers. It will keep well for about 2–3 months. Thaw it overnight in the fridge and reheat.
