Crockpot Taco Soup
A cozy, hearty soup made in the slow cooker, perfect for busy nights with customizable toppings.
Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey or chicken.
- 1 can diced tomatoes Use fire roasted tomatoes for a smoky flavor.
- 1 can black beans You can also use pinto beans.
- 1 can corn
- 1 cup beef or vegetable broth Vegetable broth for a vegetarian version.
- 2-3 tbsp taco seasoning Adjust seasoning to taste.
- 1 medium onion Diced.
Toppings
- crushed tortilla chips For crunch.
- diced red onion
- shredded cheddar cheese
- chopped cilantro
- lime wedges Squeeze on top before serving.
- sour cream or Greek yogurt To soften spices.
- sliced jalapeños For heat.
- thinly sliced radishes For a fresh crunch.
Instructions
Preparation
- Brown the ground beef in a skillet and drain excess fat.
- Add the beef, diced tomatoes, black beans, corn, broth, taco seasoning, and onion to the slow cooker.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours.
Serving
- Set up a toppings bar with crunchy toppings and sides.
- Ladle soup into bowls and allow everyone to customize their servings with toppings.
Notes
Best refrigerated for 3 to 4 days. Can be frozen for up to 3 months. Reheat gently.