Taco Soup (Slow Cooker)
Crockpot taco soup is a hearty, flavorful dish with ground beef, beans, corn, and tomatoes, simmered with taco seasoning for an easy, comforting meal. Perfect for busy days, this recipe lets you set it and forget it, delivering a delicious dinner everyone will love.
Yield: 5 servings
Ingredients
- 10 ounce lean ground beef
- 1 15 ounce can crushed tomatoes
- 1 15 ounce can chopped tomatoes
- 5 tablespoon canned green chilies to taste
- 2 cups vegetable broth
- 1 8 ounce can sweet corn, rinsed, drained
- 1 15 ounce can kidney beans, rinsed and drained
- 1 15 ounce can black beans, rinsed and drained
- 1 large yellow onion diced
- ½ of a lime
Taco Seasoning
- 1-2 tablespoons chili powder to taste
- 1 tablespoon cumin
- 2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- pinch oregano
- black pepper to taste
Toppings
- avocado
- sour cream
- cilantro
- shredded cheese
- sliced jalapeno
- corn chips
Instructions
- Heat a skillet over medium-high heat, cook the ground beef and diced onion until the meat is browned and onions are softened. Drain excess fat.
- Place the cooked meat and onion mixture into a 4.5-quart crockpot.
- Add taco seasoning, green chilies, crushed tomatoes, chopped tomatoes, vegetable broth, corn, and beans. Stir to combine.
- Cover and cook on LOW for 4-6 hours or HIGH for 3-4 hours.
- Taste and add more salt, spices, or broth if needed.
- Squeeze the juice of half a lime into the soup before serving.
- Garnish with avocado, sour cream, shredded cheese, corn chips, or jalapeños as desired. Enjoy!