Taco Soup in Slow Cooker
This Crockpot Taco Soup recipe has layers of flavor, and isn't just one-note like many other slow cooker recipes. Includes variations for large batch, small batch, freezing and stovetop.
Ingredients
For Soup:
- ½ large yellow onion chopped
- 1 pound ground beef
- 1 can diced tomatoes with liquid 28 ounces
- 1 can black beans with liquid 15.5 ounces
- 1 can pinto beans with liquid 15.5 ounces
- 1 can less sodium beef broth 14.5 ounces
- 1 can tomato sauce 8 ounces
- 1 can chopped green chiles with liquid 4.5 ounces
- 1 cup frozen or canned corn
- 1 cup water
- 1 packet taco seasoning mix (2 tablespoons) 1 ounce
For Garnish:
- Chopped red onion
- Cilantro
- Lime wedges
- Shredded cheddar cheese
- Sour cream
- Tortilla chips
Instructions
- Heat large skillet over medium-high heat. Add onion and beef; cook 8 to 10 minutes or until beef is browned, breaking up meat with side of spoon and stirring occasionally.
- Meanwhile, add diced tomatoes, black beans, pinto beans, broth, tomato sauce, green chiles, corn, water and taco seasoning mix to bowl of 5-quart slow cooker.
- Drain excess fat from beef mixture and transfer beef mixture to slow cooker; stir well. Cover and cook on high 4 hours or low 8 hours.
- Serve soup topped with onion, cilantro, lime wedges, cheese, sour cream and/or tortilla chips.
Video
Notes
- For stovetop directions, freezing instructions, and an ingredient list to make a half batch, please see post above.
Serving: 1.5cups, Calories: 298kcal, Carbohydrates: 31g, Protein: 18g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 1174mg, Potassium: 929mg, Fiber: 9g, Sugar: 5g, Vitamin A: 672IU, Vitamin C: 23mg, Calcium: 98mg, Iron: 5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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