Easy Crockpot Taco Soup
This Easy Crockpot Taco Soup is a convenient and satisfying meal packed with classic taco flavors, perfect for slow cooking on a busy day or a quick stovetop preparation.
Equipment
- Large Skillet
- Crockpot
- Large Pot
- Lid
- bowls
Ingredients
Soup Ingredients
- 1 lb extra-lean ground beef
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 tbsp taco seasoning
- 1 tbsp lime juice
- 2 cups frozen corn
- 1 can (540mL) black beans rinsed and drained
- 1 can (127mL) green chilies
- 1 can (796mL) or 3 cups diced tomatoes or jarred salsa
- 2 cups beef broth
Toppings (Optional)
- Tortilla chips
- Red onion
- Avocado
- Green onion
- Sour cream
- Cheese
- Cilantro
- Lime wedges
Instructions
Crockpot Method
- Brown the ground beef in a large skillet over medium-high heat for about 5 minutes.
- Transfer the browned beef and all remaining ingredients, except for the optional toppings, to your crockpot. Cook on high for 4 hours or on low for 8 hours.
- Serve the taco soup in bowls with your preferred toppings. Store the soup separately from the toppings in the fridge for up to 5 days, or freeze for up to 3 months.
Stovetop Method
- Brown the ground beef in a large pot over medium-high heat for about 5 minutes, then add diced onions and minced garlic and sauté for another 2 minutes until fragrant.
- Add all remaining ingredients, excluding the toppings, to the pot and bring the mixture to a boil. Cover the pot, reduce heat to a simmer, and cook for 25 minutes, stirring occasionally.
- Serve the taco soup in bowls with your preferred toppings. Store the soup separately from the toppings in the fridge for up to 5 days, or freeze for up to 3 months.
Notes
Store leftover soup and toppings separately in the refrigerator for up to 5 days, or freeze the soup for up to 3 months for a convenient future meal. Enjoy with your favorite taco toppings.