Crock Pot Taco Soup 2 Recipe

Let me tell you about the ultimate comfort food adventure I accidentally stumbled upon while trying to impress my friends with something both lazy and legendary: a crockpot taco soup that’s as easy as it is delicious.

I love preparing Taco Soup in the slow cooker for its hearty combination of ground beef, kidney and black beans, and corn. The flavors from the diced tomatoes and green chilies really make it sing.

It’s an economical meal packed with protein. You set it to “simmer” in the slow cooker and it does its thing for a few hours before serving.

You can top it with shredded cheese if you want (and I usually do).

Crock Pot Taco Soup 2 Recipe Ingredients

• Ground Beef: Provides protein and richness, adding heartiness.
• Black Beans: High in fiber and protein; adds texture and nutrition.
• Kidney Beans: Rich in fiber and iron, offering a satisfying bite.
• Corn: Adds sweetness and crunch, rich in carbohydrates.
• Tomato Sauce: Base for a savory and slightly tangy flavor.
• Diced Tomatoes: Adds juiciness and a mild tanginess.
• Diced Green Chilies: Offers a mild heat and zesty flavor.
• Taco Seasoning: Infuses a bold and spicy taco essence.

Crock Pot Taco Soup 2 Recipe Ingredient Quantities

• 1 pound ground beef
• 1 onion, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (15 ounces) tomato sauce
• 1 can (14.5 ounces) diced tomatoes
• 1 can (4 ounces) diced green chilies
• 1 packet taco seasoning mix
• 1 cup water
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, jalapeños, tortilla chips

How to Make this Crock Pot Taco Soup 2 Recipe

1. To brown the ground beef until fully cooked, place it in a skillet over medium heat. When the beef is done, drain off the excess fat.

2. Add the onion, which has been chopped, to the skillet and sauté for 3-4 minutes until the onion is translucent.

3. Place the cooked beef and onion mixture in your crock pot.

4. Include the canned black beans, kidney beans, corn, tomato sauce, diced tomatoes, and green chilies in the crock pot.

5. Dust the taco seasoning mixture and add 1 cup of water.

6. Combine all ingredients in the crock pot and stir until they are well combined.

7. Place the lid on the crock pot and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours.

8. Approximately 15 minutes prior to presentation, taste and make necessary adjustments to seasoning with salt and pepper.

9. After cooking, serve the taco soup in bowls.

10. Add on optional garnishes like shredded cheese, sour cream, chopped cilantro, jalapeños, and tortilla chips. Enjoy!

Crock Pot Taco Soup 2 Recipe Equipment Needed

1. Skillet
2. Cooking spoon or spatula
3. Knife
4. Cutting board
5. Can opener
6. Measuring cup
7. Crock pot (slow cooker)
8. Mixing spoon
9. Ladle
10. Serving bowls

FAQ

• Can I use ground turkey instead of ground beef?Absolutely! Ground turkey is a fantastic substitute for ground beef in this recipe. It gives you the lighter option without sacrificing flavor or texture.
• How long should I cook this in the crock pot?Prepare the taco soup on low for 6-8 hours or on high for 3-4 hours.
• Can I add other vegetables to this soup?Certainly! Adding bell peppers or zucchini would greatly enhance the flavor.
• How spicy is this soup?The spiciness level is low. For a hotter result, use more diced green chilies or jalapeños.
• Is it freezer-friendly?Absolutely, you can freeze taco soup. It freezes wonderfully, in fact. Just make sure you let it cool all the way down before you put it in the freezer. Use containers that are safe for the freezer, and be sure to leave a little space in each container for the soup to expand as it freezes.
• What are some good toppings for the soup?Among the toppings that are most in vogue are shredded cheese, sour cream, chopped cilantro, jalapeños, and crumbled tortilla chips.
• Can I prepare this in advance?You can indeed brown the beef and chop the onion in advance and keep them in the refrigerator until it’s time to put the soup together.

Crock Pot Taco Soup 2 Recipe Substitutions and Variations

1 pound of turkey or chicken can be used instead of ground beef.
One can (15 ounces) of pinto beans can substitute for kidney beans.
1 can (15 ounces) of garbanzo beans can be used instead of black beans.
Instead of water, 1 cup beef broth or vegetable broth can be used for extra flavor.
A jar of salsa (about 16 ounces) can be used in place of diced tomatoes and green chilies.

Pro Tips

1. Sear the Beef Before browning the ground beef, let the skillet get hot, and sear the beef on one side without stirring for a richer flavor. This will create a nice caramelization.

2. Boost Freshness To enhance the freshness, add a squeeze of lime juice to the crockpot about 10 minutes before serving. It brightens the flavors of the soup.

3. Cheese Layering When serving, layer shredded cheese at the bottom of each bowl before ladling in the soup. This lets the cheese melt beautifully and blend with each bite.

4. Texture Variety Consider adding some freshly diced tomatoes about 10 minutes before serving for a fresher texture contrast against the canned tomatoes.

5. Thicken It Up If you prefer a thicker soup, mix one tablespoon of cornstarch with two tablespoons of water and stir it in during the last hour of cooking.