Description
A hearty and flavorful crockpot taco soup recipe made with ground meat, beans, corn, and diced tomatoes, perfect for a comforting meal.
Ingredients
- 1 lb ground beef or ground turkey
- 1 large onion, chopped
- 1 (1.25 oz) packet taco seasoning
- 1 (1 oz) packet ranch seasoning mix
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups beef broth or chicken broth
- Tortilla chips, shredded cheddar cheese, sour cream, sliced jalapeños (for serving)
Instructions
- In a large skillet over medium-high heat, brown the ground beef (or turkey) and chopped onion until the meat is no longer pink and the onion is softened. Drain any excess fat.
- Transfer the cooked meat and onion mixture to a 6-quart or larger crockpot.
- Add taco seasoning, ranch seasoning mix, black beans, pinto beans, corn, Rotel, diced tomatoes, and beef (or chicken) broth to the crockpot.
- Stir all ingredients gently to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Taste and adjust seasonings if needed.
- Ladle soup into bowls. Serve hot with desired toppings such as crushed tortilla chips, shredded cheddar cheese, a dollop of sour cream, or sliced jalapeños.
Notes
- For a spicier soup, use Rotel with extra hot green chilies or add a pinch of cayenne pepper.
- This soup can be made ahead of time and reheats well.
- Feel free to add other vegetables like bell peppers or celery when browning the meat.