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Description
A hearty and flavorful Crockpot Taco Soup recipe that’s easy to make and perfect for a weeknight meal.
Ingredients
- ½ tablespoon olive oil
- 1 pound ground beef
- ½ onion chopped
- 2 cups low-sodium beef broth
- 20 ounces diced tomatoes with green chiles (2 (10-ounce) cans)
- 15 ounces tomato sauce (1 can)
- 14.5 ounces canned black beans (1 can)
- 2 cups corn kernels fresh or frozen
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- 1 lime juiced
- For Serving (Optional): Chopped fresh cilantro, Shredded cheese, Tortilla chips
Instructions
- Heat the oil in a large skillet set over medium heat.
- Add in the ground beef and use a wooden spoon to break it up into pieces.
- Add in the onion. Cook the beef and onion for a few minutes until the meat is browned.
- Transfer the mixture to the slow cooker.
- Add in the beef broth, diced tomatoes with green chiles, tomato sauce, black beans, corn, chili powder, cumin, garlic powder, onion powder, and salt.
- Cook on high for 2-4 hours or on low for 4-6 hours.
- When cooking is complete, give the soup a stir.
- Squeeze in the juice of one lime. Taste, and add more lime juice and/or salt if needed.
- Serve with chopped fresh cilantro, shredded cheese, and tortilla chips.
Notes
- For a spicier soup, add a pinch of cayenne pepper or diced jalapeños.
- You can substitute ground turkey or chicken for ground beef.
- If you don’t have low-sodium beef broth, use regular beef broth and adjust the salt accordingly.