Crock Pot Taco Soup Recipe

Let me take you on a flavorful journey with my go-to comfort soup recipe; it’s like a taco party in a bowl, with all the cozy vibes you need to make your day deliciously epic.

I enjoy the uncomplicated satisfaction of a taco soup prepared in a slow cooker. It’s an element of nutrition and deliciousness all in one.

It is composed of an assemblage of black beans and kidney beans, providing oodles of protein and fiber. Ground beef, spiced just so, offers a savory backdrop that works in tandem with zesty Rotel tomatoes.

Crock Pot Taco Soup Recipe Ingredients

• Ground Beef: Rich in protein, adds hearty texture and flavor.
• Black Beans: High in fiber and protein, provides heartiness.
• Kidney Beans: Loaded with nutrients, enhances soup’s richness.
• Corn: Adds sweetness, contains fiber and vitamins.
• Diced Tomatoes: Offers a dose of vitamin C and tanginess.
• Rotel Tomatoes: Infuses spice and zest with green chilies.
• Taco Seasoning: Delivers Mexican-inspired savory spices.
• Ranch Dressing Mix: Imparts creamy, tangy flavor depth.

Crock Pot Taco Soup Recipe Ingredient Quantities

• 1 pound ground beef
• 1 onion, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes
• 1 can (10 oz) Rotel tomatoes with green chilies
• 1 packet (1 oz) taco seasoning mix
• 1 packet (1 oz) ranch dressing mix
• 1 1/2 cups water
• Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips

How to Make this Crock Pot Taco Soup Recipe

1. In a skillet set at medium heat, brown the ground beef until it’s fully cooked, breaking it apart with a spatula as it cooks. If there’s a lot of excess fat, drain it.

2. Chop an onion and add it to the skillet holding the browned beef. Cook the mixture for 2-3 minutes until the onion is translucent.

3. Move the prepared blend of beef and onions into the slow cooker.

4. Place the beans, corn, diced tomatoes, and both types of tomatoes in the slow cooker.

5. Evenly distribute the taco seasoning and ranch dressing mixes over the contents of the Crock-Pot.

6. Add 1 1/2 cups of water, making sure that all components are underwater and have been combined thoroughly.

7. Combine all the components together by stirring until they blend into a single mass.

8. Place the lid on the Crock-Pot and cook it on low heat for 6-8 hours or on high heat for 3-4 hours.

9. Post-cooking, give the soup a good stir, then check its seasoning. Does it need salt? More pepper? A dash of vinegar?

10. Serve warm, with the following optional garnishes: shredded cheese, sour cream, chopped cilantro, and tortilla chips.

Crock Pot Taco Soup Recipe Equipment Needed

1. Skillet
2. Spatula
3. Cutting board
4. Knife
5. Slow cooker (Crock-Pot)
6. Measuring cups
7. Can opener
8. Mixing spoon

FAQ

• Can I use ground turkey instead of ground beef?Indeed, in this recipe, ground turkey can stand in for ground beef, providing a far healthier alternative.
• Is it necessary to brown the ground beef before adding it to the crock pot?Though it is not absolutely essential, it is a recommended step to take; that is, it is a recommended step to brown the beef with the chopped onion. This enhances flavor and texture, making the end result much more savory.
• Can I make this soup spicier?Sure thing! You can put in additional chopped jalapeños or go with a spicier kind of diced tomatoes for even more flavor. And if you want to make this recipe with fresh tomatoes, that’s awesome!
• Can I prepare this soup on the stovetop instead of a crock pot?You can indeed combine all the components in a spacious vessel and heat them to a gentle medium temperature. Allow everything to blend for around 30 minutes to 1 hour. Stir occasionally. And there you have it—a large batch of soup.
• How can I store leftover soup?Leftover taco soup should be placed in an airtight container in the refrigerator or freezer.

  If you’re planning on eating the soup within the next 5 days, it’s perfectly fine to store it in the fridge. But if you want to save it for anything more than that, place it in the freezer. Taco soup can last for 3 months in there, and you won’t be left with a soupy mess when you first thaw it out because the beans and corn have firmed up in the cold.

• What are some good garnishes for taco soup?A dollop of sour cream, chopped cilantro, and crushed tortilla chips—for the added crunch—are excellent and typical nacho toppings. However, they don’t even begin to scratch the surface of the mountain of possibilities. When it comes to fully loaded nachos, everything is up for grabs.
• Can I add more vegetables to the soup?Indeed, you may include bell peppers, zucchini, or carrots to enhance not only the nutrition but also the flavor of this dish.

Crock Pot Taco Soup Recipe Substitutions and Variations

1 lb. ground turkey (substitute for ground beef)
One can (15 ounces) of pinto beans, drained and rinsed; can be substituted with kidney beans.
1 cup frozen corn (substitute за canned corn)
1 can (15 oz) of crushed tomatoes (substituted for diced tomatoes)
1 packet (1 oz) homemade taco seasoning (substitute for store-bought taco seasoning mix)

Pro Tips

1. Sear for Extra Flavor Before browning the ground beef, consider searing it on high heat for a few minutes without moving it. This will create a flavorful crust on the meat, enhancing the final taste of the dish.

2. Onion Caramelization Allow the chopped onion to cook for an additional 5 minutes before adding them to the slow cooker. Caramelizing the onions slightly will add a deeper, sweeter flavor to the soup.

3. Bean Customization For added texture and flavor, reserve a small portion of the black and kidney beans, mash them into a paste, and then stir them back into the pot. This can thicken the soup slightly and enhance its creaminess.

4. Richer Tomato Flavor Add a tablespoon of tomato paste when cooking the onions with the ground beef. Tomato paste will intensify the tomato flavor and add a robust richness to the profile of the soup.

5. Brightening the Soup Just before serving, squeeze a bit of fresh lime juice into the soup. The acidity of the lime will brighten the flavors and complement the spice from the Rotel tomatoes and the warmth from the taco seasoning.