Crockpot Taco Soup
This Crockpot Taco Soup is an easy dump-and-go made with ground beef, beans, corn, tomatoes and taco seasoning for a hearty, flavorful soup.
Servings: 8 servings
Calories: 234kcal
Ingredients
- 1.5 lb ground beef
- 1 medium yellow onion, diced
- 1 (15oz.) can kidney beans, drained and rinsed
- 1 (15oz.) can black beans, drained and rinsed
- 1 (15oz.) can corn, drained
- 1 (14.5oz.) can, diced tomatoes, undrained
- 1 (10oz.) can diced tomatoes with green chilies, undrained
- 2 cups beef broth
- 1 packet taco seasoning
- Optional toppings: sour cream tortilla chips, green onions, shredded cheese
Instructions
- Add the ground beef and diced onion to a skillet. Cook over medium heat until the beef is browned and the onion has softened. Drain excess grease.
- Transfer the cooked beef and onion to the crockpot.
- Add the black beans, kidney beans, corn, diced tomatoes, tomatoes with green chilies, beef broth and taco seasoning. Stir everything together.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir before serving and taste. Add salt and pepper if needed.
- Ladle into bowls and add your favorite taco toppings.
Notes
How to Store Leftovers
Allow the taco soup to cool and transfer it to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm a larger amount in a saucepan over medium-low heat.Can You Freeze Taco Soup?
Yes! Taco soup is a great freezer meal. Let the soup cool completely and transfer it to freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.Nutrition
Calories: 234kcal | Carbohydrates: 4g | Protein: 15g | Fat: 17g | Potassium: 284mg | Fiber: 1g
