Crock Pot Taco Soup

BeefCrockpotDinnerEasyEatsHalloweenLunchsavorySlow CookerSoupSouthwest

Crock Pot Taco Soup is my idea of the best comfort food this time of year. It’s full of delicious beans, corn, ground beef and wonderful taco seasoning! 

This crock pot soup is a cinch to make and tastes incredible. One of our family's favorites!Crock Pot Taco Soup is my idea of the best comfort food this time of year, so I just couldn’t wait to share this recipe with you! (Be sure to follow me on Instagram so you won’t miss any of the yummy fall comfort foods I will be posting!) 

Okay, let’s talk about this amazing crock pot taco soup recipe. This is probably one of the easiest soups you’ll ever make. It’s so delicious and is a winner of a slow cooker soup for sure!

Crock Pot Taco Soup is one that you can throw everything in the crock pot before work and just keep it on the warm setting all day. Once you get home just quickly brown up the ground beef and dinner is done. *high five* 😀 We love to top ours with lots of cheese, tortilla strips and sour cream. Talk about the best little dinner ever!

The easiest and most delicious soup ever. My entire family gobbled this right up!

MORE CROCK POT RECIPES YOU MAY LIKE: 

Crock Pot Chicken Corn Chowder

Crock Pot Chicken Wild Rice Soup

Crock Pot Cheeseburger Soup

Crock Pot Beef and Broccoli

 

4.0 from 1 reviews
Crock Pot Taco Soup
 
Prep time
Cook time
Total time
 
The easiest and most delicious taco soup you'll ever have!
Author:
Serves: 8
Ingredients
  • 1 pound lean ground beef
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 1 (14.5 oz.) can petite diced tomatoes, drained
  • 1 (15.25 oz.) can sweet corn, drained
  • 1 (10 oz.) can green enchilada sauce
  • 2 (14 oz.) cans chicken broth
  • 1 (1 oz.) packet taco seasoning
  • 1 (6 oz.) can tomato paste
  • 2 Tablespoons cornstarch + 2 Tablespoons water
Instructions
  1. Brown and crumble ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to a large greased crock pot. (I use a 7 quart size crock pot.)
  2. Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning and tomato paste to a large crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours. (Mine was hot and ready after 3 hours. If you're leaving this in while at work keep it on the warm setting for 8 hours.)
  3. Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir.
  4. Cover with lid again and let heat for another 30 minutes. (Soup should be thickened at this point.)
  5. Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!
Notes
*This recipe was updated 9/10/19*

 

 

 

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23 thoughts on “Crock Pot Taco Soup

  1. After 3 hours in our crockpot the ingredients were almost hot… not cooked. After another hour we poured it into a dutch oven to cook.

    20 – 30 minutes med-low it was turning into soup! But a little bland. Added a bit of salt (hold off on that) and some chopped cilantro right in there. Good. But it needed something more. Added 1/2 packet Sazon Goya which made it incredible (except it now could have done with a bit less of that added salt).

    Served with cheese, sour cream, cilantro, avocado, and grilled corn tortillas. Yummm!

        1. It should only take about 20 minutes to thicken. The amount listed is what I used and thickened fine. You can always try to add more if you’d like 🙂

        2. Same thing happened to me. It wouldn’t thicken up. I added a small can of tomato paste and it thickened up nicely, and tasted great!

        1. Using green instead of red I’m sure will still taste delicious! And you added the cornstarch already? If so, you may just need to add more at the end. No biggie!

  2. Do you know how many calories this is? Trying to reduce my calorie intake and this soup is very fulfilling and I want to stay on track. Thanks!

  3. We loved it! Followed the instructions to a tee and garnished with crushed tortilla chips, sour cream, and sharp cheddar cheese. It was tasty & hit the spot. Definitely a keeper with lots of options.

  4. I cooked this in a regular pot with 1 lb. of hamburger,and using frozen corn. Served over tortillas or cornbread. Delish!

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