Description
This Crock Pot Taco Soup is a hearty and flavorful slow-cooked meal perfect for busy days. Combining lean ground beef with black and pinto beans, diced tomatoes, corn, and enchilada sauce, it’s seasoned perfectly with taco seasoning and thickened with a cornstarch slurry for a satisfying texture. Easy to prepare and cook in a crock pot, this soup makes a delightful dinner that serves up to eight people.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) petite diced tomatoes, drained
- 1 can (15.25 ounces) sweet corn, drained
- 1 can (10 ounces) green enchilada sauce
- 2 cans (14 ounces each) beef broth or chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 can (6 ounces) tomato paste
Thickening Agent
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Brown Ground Beef: In a large skillet, brown and crumble the lean ground beef over medium heat until it is cooked through. Drain off any excess grease to keep the soup lean. Transfer the cooked beef to a large greased crock pot (7 quart size recommended).
- Add Remaining Ingredients: To the crock pot, add the drained black beans, pinto beans, petite diced tomatoes, sweet corn, green enchilada sauce, beef or chicken broth, taco seasoning, and tomato paste. Stir everything together well to combine.
- Cook Soup: Cover the crock pot with its lid and cook the soup on low heat for 3 to 6 hours, allowing flavors to meld and ingredients to soften.
- Thicken Soup: Mix the cornstarch and water in a small bowl to create a slurry. Stir this slurry into the soup in the crock pot. Cover again and let it cook on low heat for an additional 30 minutes until the soup thickens.
- Serve: Once thickened, serve the taco soup warm. Garnish with your favorite toppings such as shredded cheese, tortilla strips, or sour cream for added flavor and texture. Enjoy your hearty meal!
Notes
- Use lean ground beef to reduce fat content.
- If you prefer a spicier soup, add jalapeños or hot sauce to taste.
- Drain beans and corn thoroughly to avoid an overly watery soup.
- For a vegetarian version, substitute beef with plant-based ground meat and use vegetable broth.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for longer storage.
- Adjust cooking time in crock pot based on your schedule, but avoid cooking longer than 6 hours on low to preserve texture.