Crockpot Taco Soup
What makes this soup so special is its simplicity combined with its ability to hit all the right notes. You get tender ground beef or turkey, a medley of beans, sweet corn, diced tomatoes, and a punch of taco seasoning that brings everything together.
Equipment
- Crockpot (Slow Cooker)
- Skillet
- Cutting Board & Knife
- Measuring Cups & Spoons
- Wooden Spoon or Silicone Spatula
- Can Opener
Ingredients
For the Soup:
- 1 lb ground beef or ground turkey
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes
- 1 can 8 oz tomato sauce
- 1 packet 1 oz taco seasoning
- 2 cups beef or chicken broth
- 1 small onion diced
- 2 cloves garlic minced
- 1 tsp chili powder optional, for extra spice
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Crushed tortilla chips
- Sliced jalapeños
- Fresh cilantro
Instructions
Prepare the Ingredients
- Dice the onion and mince the garlic. Keep them in a small bowl ready to go.
- Drain and rinse the beans and corn to remove excess liquid and sodium.
- Open the cans of diced tomatoes and tomato sauce so everything is ready to add to the crockpot.
- Pro Tip: Rinsing the beans not only reduces sodium but also helps prevent the soup from getting too thick or starchy.
Brown the Meat (Optional but Recommended)
- Heat a skillet over medium heat and add your ground beef or turkey.
- Cook until browned, breaking it apart with a wooden spoon.
- Drain any excess fat.
- Pro Tip: Browning the meat first adds extra depth of flavor and a slightly richer texture to the soup.
Combine Ingredients in the Crockpot
- Add the browned meat to the crockpot.
- Pour in the beans, corn, diced tomatoes, tomato sauce, and broth.
- Sprinkle in the taco seasoning and optional chili powder.
- Add the onion and garlic, then give everything a gentle stir to combine.
- Pro Tip: Stir carefully to evenly distribute the seasoning without breaking up the beans too much.
Cook the Soup
- Cover the crockpot with the lid.
- Set on low for 6–8 hours or high for 3–4 hours.
- Check once or twice to stir and ensure nothing is sticking to the sides.
- Pro Tip: The longer it simmers on low, the more the flavors meld together—this is where the magic happens.
Taste and Adjust
- About 30 minutes before serving, taste the soup and adjust seasoning with salt, pepper, or extra chili powder if needed.
- If you like it thicker, mash a few beans with a spoon or simmer uncovered for 15–20 minutes.
Serve and Garnish
- Ladle the soup into bowls.
- Add your favorite toppings like shredded cheddar, sour cream, crushed tortilla chips, jalapeños, or cilantro.
- Serve with warm cornbread or tortilla chips on the side if desired.
Notes
Nutritional Value (approx. per serving, without toppings):
- Calories: 250–300 kcal
- Protein: 18–20 g
- Carbohydrates: 25–28 g
- Fiber: 6–8 g
- Fat: 10–12 g
- Sodium: 600–700 mg