Crock Pot Taco Soup
The easiest and most delicious taco soup you'll ever have!
Servings 8
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) chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 can (6 ounces) tomato paste
- 2 Tablespoons cornstarch + 2 Tablespoons water
Instructions
- 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.)
- Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning and tomato paste to crock pot. Stir to combine.Cover with lid and cook on low heat 3 to 6 hours.
- Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir.
- Cover with lid again and let heat for another 30 minutes. (Soup should be thickened at this point.)
- Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!
Notes
TO FREEZE: Place cooled soup in two large freezer ziplock bags. Place in freezer. Stays good frozen for up to 3 months. When ready to eat, place frozen soup in crock pot. Cover with lid. Cook on the low setting for 3 to 4 hours or until fully warmed through.
OR to reheat on stove top, place frozen soup in a large pot. Cook over medium heat on stove top until fully heated through.