Crock Pot Taco Soup
This simple Crock Pot Taco Soup Recipe is made with taco seasoned ground beef, tomatoes, beans and corn for the best tasting soup, that's also so easy to make!
Video
Ingredients
Taco Soup
- 1 tablespoon olive oil
- 1 cup red onion, diced
- 2 pounds ground beef
- 15 ounce can diced tomatoes, do not drain
- 2 15 ounce cans diced tomatoes with green chilies, do not drain
- 4 ounce can diced green chilies, do not drain
- 15 ounce can corn, drained and rinsed
- 15 ounce can kidney beans, drained and rinsed
- 2 15 ounce cans pinto beans, drained and rinsed
- 3 tablespoons homemade taco seasoning
Homemade Taco Seasoning
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon oregano
- 1 teaspoon kosher salt
- 1 teaspoon cayenne pepper
Optional Toppings
- 1 cup cheddar cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
Instructions
- Add the olive oil to a large skillet over medium-high heat, add the diced red onions and cook for 3-4 minutes.
- Add the ground beef to the skillet and cook until browned, about 7-9 minutes.
- Once the ground beef is cooked through, drain any grease from the skillet and set it aside.
- Add the entire contents of the cans of diced tomatoes, diced tomatoes with green chilies and green chilies to the crock pot.
- Drain and rinse the cans of corn, kidney beans and pinto beans, then add them to the crock pot.
- Prepare the taco seasoning by combining all of the spices in a small bowl.
- Add the cooked ground beef with onions and taco seasoning to the crock pot.
- Stir to combine all of the ingredients.
- Cook on high for 4-5 hours or on low for 8-10 hours.
Notes
- The nutritional information provided is for one bowl of soup and does not include the optional toppings.
- To make the soup vegetarian, substitute meatless crumbles or soy chorizo for the ground beef.
- To freeze the soup, place it in freezer-safe plastic bags or plastic containers and place in the freezer for up to 6 months. Be sure to leave 1 inch of space in the container for the soup to expand in the freezer.
- To reheat the soup from the freezer, add it back to a crockpot set to low for 2 hours, or add it to a large pot on the stove over medium heat and simmer for 20-30 minutes, or until completely thawed and heated through.
Nutrition Facts
Calories 424kcal (21%)Carbohydrates 23g (8%)Protein 25g (50%)Fat 26g (40%)Saturated Fat 9g (45%)Polyunsaturated Fat 2gMonounsaturated Fat 12gTrans Fat 1gCholesterol 81mg (27%)Sodium 733mg (31%)Potassium 723mg (21%)Fiber 5g (20%)Sugar 4g (4%)Vitamin A 915mg (18%)Vitamin C 10mg (12%)Calcium 85mg (9%)Iron 5mg (28%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!