Crockpot Taco Soup
This time of year, there's nothing like a hot, fresh soup! This Crockpot Taco Soup was hearty, flavorful, and extremely easy to make! It totally gave those warm, spicy, 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! 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!
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
Serving: 2cupsCalories: 290kcalCarbohydrates: 25gProtein: 20gFat: 7gSaturated Fat: 5gCholesterol: 50mgSodium: 950mgPotassium: 750mgFiber: 8gSugar: 6gVitamin A: 750IUVitamin C: 18mgCalcium: 80mgIron: 3.5mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
