Crockpot Taco Soup
This time of year, there’s nothing like a hot, fresh bowl of soup! This Crockpot Taco Soup was hearty, flavorful, and extremely easy to make! It totally gave those warm and cozy vibes! This was full of veggies and so satisfying! Such a colorful bowl! Plus, using the crockpot is just so convenient – it’s hard to beat! A dump and go recipe is absolutely perfect for a busy day! This soup is freezer friendly, and I feel like this is a recipe that everybody loves! A total hit with the kids and family! This recipe would be perfect for a potluck, a busy weekday, or a birthday party!
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Where did the idea for taco soup come from?
Taco soup is a flavor fusion that was born from American and Mexican influences! This modern soup flavor originated in the Southwestern part of the US, with Texas being a large part of this soup’s story! It became popular in the late 20th century when home cooks looked for hearty one-pot dishes that were sure to please a crowd! It totally gives off that taco vibe and, who doesn’t love tacos? It’s also healthy, nutritious, and a great way to use up some of those pantry staples you’ve got on hand!
Did you know?
The OG crockpot was invented in the 1940’s by Irving Naxon! He called it the “Naxon Beanery All-Purpose Cooker” which he designed as a way to cook bean dishes inspired by his Jewish grandmother. In the 1970’s, this useful gadget was rebranded when “Rival Manufacturing” bought the design and rights, then decided to call it the “crock-pot” instead. It was marketed as a must-have small kitchen appliance for busy families!
What ingredients do I need to make this?
Ground Beef
Onion
Jalapeño
Garlic
Beef Broth
Black Beans
Pinto Beans
Diced Tomatoes
Crushed Tomatoes
Frozen Corn
Taco Seasoning
Salt
Black Pepper
Cumin
Oregano
For serving:
Cilantro
Green Onion
Shredded Cheese
Sour Cream
What equipment do I need?
How do I make it?
To get started, wash and chop your veggies. Dice the onion and peppers, then mince the garlic. In a large skillet, brown ground beef on medium heat. Break up the meat as it cooks, stirring occasionally. Cook until no longer pink.
Drain beef and add to crockpot. Drain and rinse the beans, dump those in, and top with veggies.
Add the tomatoes, broth, and seasonings, then give everything a good stir. Cook on low for 5-6 hours or high for 3-4. In the last half hour, stir in the frozen corn and turn the heat to high.
Garnish crockpot taco soup with green onion, cilantro, shredded cheese, and sour cream! Enjoy!
Tips:
- This recipe wasn’t super spicy or anything. It was very family friendly! If you want to up the heat a little bit, consider adding another jalapeño or some crushed red pepper!
- This recipe can be frozen for up to 3 months if stored in a freezer safe container!
- If you want to add some pasta to this soup, stir it in during the last 30 minutes with the corn, checking after 15 minutes to ensure it doesn’t overcook. Some elbow macaroni or shells would be lovely in this! Just keep in mind, it wouldn’t be freezer friendly anymore as pasta typically doesn’t hold up after being frozen.
Love using your crockpot too? Check out some more of my dump and go recipes!
Crockpot Taco Soup
Ingredients
- 1 lb Ground Beef
- 3 Garlic Cloves minced
- 2 Jalapeños deseeded and diced
- 1 Yellow Onion diced
- 3 cups Beef Broth
- 1 cup Frozen Corn
- 1 – 28 oz Can Crushed Tomatoes
- 1 – 15.5 oz Can Pinto Beans drained and rinsed
- 1 – 15 oz Can Black Beans drained and rinsed
- 1 – 14.5 oz Can Diced Tomatoes
- 1 ¼ tsp Salt
- 1 tsp Cumin
- 1 tsp Dried Oregano
- ½ tsp Black Pepper
- 1 – 1 oz Packet Taco Seasoning
For serving:
- Cilantro minced
- Green Onion thinly sliced
- Shredded Cheese
- Sour Cream
Instructions
- In a large skillet, brown ground beef on medium heat. Break up the meat as it cooks, stirring occasionally. Cook until no longer pink, 5-7 minutes.
- Drain beef and add to crockpot. Drain and rinse the beans, dump those in, and top with veggies.
- Add the crushed and diced tomatoes, broth, and seasonings. Give everything a good stir. Cook on low for 5-6 hours or high for 3-4. I cooked mine for 3 hours on high.
- In the last half hour, stir in the frozen corn and turn the heat to high.
- Garnish crockpot taco soup with green onion, cilantro, shredded cheese, and sour cream! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Looks delicious! I dont eat beef but I am sure it would still great with ground turkey.
Absolutely, I think it would rock!