Crockpot Taco Soup Recipe

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Crockpot Taco Soup Recipe: For a cozy supper at the end of the day, Crockpot Taco Soup simmers all day. Its creation could not be simpler!

Crockpot Taco Soup Recipe

 

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Taco Soup Recipe - JoyFoodSunshine

 

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Ingredients

  • 2 tablespoons olive oil
  • 1.5 pounds ground beef

 

  • 1 cup diced onions
  • 3 cloves of garlic minced

 

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  • 3 tablespoons homemade taco seasoning
  • 2 cans diced tomatoes with green chilies, 10 ounces each, undrained

 

  • cans tomato sauce 8 ounces each
  • cans black beans, 15 ounces each, drained and rinsed

 

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  • can corn, 14 ounces
  • 2 cups water
  • salt and pepper to taste

Instructions

 

  • In a big skillet, heat the oil over medium heat. When the ground beef begins to brown, add it and continue to cook. Add the garlic and onions, and sauté the meat until it is well browned. Eliminate extra oil.
  • Put the pan back on medium heat and add the homemade taco seasoning, stirring. Cook, stirring regularly, for two minutes.

 

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  • Place the mixture of ground beef in a slow cooker.

 

  • Add the chopped tomatoes, water, black beans, corn, and tomato sauce.

 

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  • Cook with a lid on for 6 to 8 hours on low or 3 hours on high. To taste, add more salt and pepper.

 

  • Add tortilla strips, shredded cheese, sour cream, and green onions over top before serving.

 

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ALSO SEE

Albondigas Soup Recipe

Nutrition

 

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  • Calories: 336 kcalCarbohydrates: 28gProtein: 19gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans

 

  • Fat: 1gCholesterol: 48mgSodium: 320mgPotassium: 758 mgFiber: 7gSugar: 6gVitamin A: 462 IU; Vitamin C: 15mgCalcium: 65mgIron: 4mg

 

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Remarks

 

  • To make this taco soup on the stove, just brown the beef mixture in a big Dutch oven and then pour in the tomato sauce, diced tomatoes, black beans, corn, and water. Simmer for roughly an hour on low heat with a lid on.

 

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  • Although there are instructions provided to make the taco meat simultaneously with the soup, you are welcome to follow our example and use any leftover taco meat. If you choose to do that, begin the soup by adding the contents of the diced tomatoes to the cans of green chilies.

 

 

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FAQs AND QUESTIONS

 

HOW TO MAKE CROCKPOT TACO SOUP

 

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  • Thanks to the trusty slow cooker, this soup is super quick to throw together. I let it simmer all day long, and I am happy to have dinner ready at the end of a long day.

 

  • Start by browning the ground beef, onions, and garlic together. Drain any excess oil or grease, then add the taco seasoning. Transfer this mixture to your slow cooker.

 

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  • If you are using the slow cooker function on your Instant Pot or have a slow cooker with a saute function, you can do this all in your crockpot without having to dirty up a skillet!

 

  • Add the tomatoes with green chiles, tomato sauce, black beans, corn, and water to the pot. Give it a stir, then cover and cook on low for 6–8 hours.

 

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  • When the soup is done, season with salt and pepper to taste and serve!

 

SERVING AND FREEZING TIPS

 

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  • You can dress up your taco soup in a lot of different ways. We like to add green onions, shredded cheese, and tortilla strips with sour cream as garnishes.

 

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  • Pickled or fresh onions, as well as sliced jalapeños, would taste fantastic. Remember to add the hot sauce as well!

 

  • I like to serve small bowls of various toppings with every batch of Crockpot Taco Soup, Tortilla Soup, or Easy Chicken Chili I cook, so everyone can customize their soup to their own tastes.

 

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  • This soup freezes beautifully, too. Simply allow it to cool before storing it in the freezer for up to three months in an airtight container.

Author

    by
  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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