Crockpot Taco Soup
This Crockpot taco soup recipe is simple to prepare and can be easily customized with your favorite toppings!
- 1.5 pounds extra lean ground beef
- 1/2 medium onion chopped
- 1 (12 fluid ounce) can corn drained
- 1 (14 fluid ounce) can black beans drained
- 1 (14 fluid ounce) can red kidney beans drained
- 1 (14 fluid ounce) can fire-roasted diced tomatoes with juices
- 1 (4 fluid ounce) can diced green chilis with juices
- 2 cups beef broth
- 2 cups water
- 1/4 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper optional
- Optional toppings: sour cream, tortilla strips, scallions, avocado, shredded cheese, etc.
Brown the beef in a skillet over medium-high heat, breaking the beef up with your spoon as you go along. Once the meat has browned, drain most of the fat (I like to leave a bit in for flavor), and add it to your Crockpot.
Add the remaining ingredients to your slow cooker and stir well.
Close the lid and cook on low for 6-8 hours or high for 3-4 hours.
Prior to serving, prepare your toppings. Give the soup a taste and season with salt & pepper if needed. Top the soup to taste and eat right away.
- Anything from 1-2 pounds of ground beef will work - I don't worry too much about the exact quantity.
- If you're sensitive to salt, use low-sodium beef broth.
- You can use regular diced tomatoes, but fire-roasted ones have more flavor.
- If you want a more mild soup, don't add the cayenne pepper.
- The soup (without toppings) freezes well.
- This is the 7 quart Crockpot I used to make this recipe.