Crockpot Taco Soup
A hearty and flavorful taco soup made effortlessly in a slow cooker, perfect for any occasion.
Ingredients
For the soup
- 1 lb ground beef Brown in skillet before adding to slow cooker.
- 1 can black beans Drained and rinsed.
- 1 can kidney beans Drained and rinsed.
- 1 can corn Drained.
- 1 can diced tomatoes No additional seasoning needed.
- 1 packet taco seasoning Store-bought or homemade.
- 1 cup beef broth Adds depth to the soup.
- 1/2 cup onion, chopped Adds flavor.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Brown the ground beef in a skillet over medium heat until no longer pink. Drain excess fat.
- Transfer the browned beef to the slow cooker.
- Add drained black beans, kidney beans, corn, diced tomatoes, and taco seasoning to the slow cooker.
- Pour in beef broth and add chopped onion and bell pepper.
- Stir all ingredients together until well combined.
Cooking
- Cover slow cooker and set to cook on low for 6-8 hours or high for 3-4 hours.
- Taste and adjust seasoning with salt and pepper before serving.
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Notes
Serve with toppings like shredded cheese, sour cream, or tortilla chips. Can be made vegetarian by using lentils or extra beans.