Go Back
+ servings
A ladleful of crock pot taco soup.

Crock Pot Taco Soup

Crock Pot Taco Soup is a delicious and easy meal to make that the entire family will love. It's perfect for winter months when you want something comforting and hearty, but it can be enjoyed year-round!
5 from 2 votes
Print Pin
Prep: 10 minutes
Cook: 6 hours
Total: 6 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 250kcal

Equipment

  • Slow Cooker

Ingredients

Soup

  • 1 Tablespoon olive oil
  • 2 pounds lean ground beef (we used 85/15)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeno, seeded and chopped
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 (15-ounce) cans diced tomatoes (we like fire-roasted or the ones with green chilies inside)
  • 1 (15-ounce) can whole kernel corn, drained (regular or southwest for even more flavor)
  • 1 (4-ounce) can diced green chilies
  • 1 (14-ounce) can beef broth
  • 1 envelope taco seasoning

Topping Ideas

  • Shredded cheddar cheese
  • Tortilla strips
  • Chopped cilantro
  • Diced green onions
  • Diced avocado
  • Sour cream
  • Lime wedges, for garnish

Instructions

  • In a large skillet or pan, heat the olive oil before adding the beef and onions and cook over medium heat until the beef is browned.
  • Add the garlic and cook for another minute or two, until fragrant.
  • Next, add the cooked ground beef, jalapeno, diced tomatoes, diced green chiles, beef broth, and taco seasoning to the crockpot and cook on low for 5-6 hours.
  • Add the red kidney beans, black beans, and whole kernel corn during the last 15-20 minutes so they are just heated through (this is to preserve their texture and so they don’t turn to mush).
  • Add additional beef broth to thin the soup, if desired.
  • Serve warm and add desired toppings.

Notes

  • Taco seasoning: If you don't have any on hand, you can use 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, and ½ teaspoon oregano instead.
  • Nutrition: The nutrition for this recipe was calculated based on 6 servings of just the soup without any toppings or garnishes using an online nutritional calculator tool. 

Nutrition

Calories: 250kcal | Carbohydrates: 6g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 574mg | Potassium: 564mg | Fiber: 2g | Sugar: 2g | Vitamin A: 573IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 4mg
Tried this recipe?Mention @bestdinnerrecipes or tag #bestdinnerrecipes!