Crock Pot Taco Soup 2 Recipe
This Crock Pot Taco Soup 2 recipe is a hearty and flavorful dish perfect for a comforting meal. It combines seasoned ground beef, beans, corn, tomatoes, and spices slow-cooked to perfection, making it an easy-to-make, satisfying soup that delivers all the classic taco flavors in a warm bowl. Ideal for busy days, this recipe offers flexibility with optional toppings like cheese and sour cream to tailor it to your taste.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3.5 hours on high
- Total Time: 6 hours 15 minutes (low) or 3 hours 45 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-American
- Diet: Low Fat
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1 packet taco seasoning mix
- 1 cup water
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Chopped cilantro
- Jalapeños
- Tortilla chips
Instructions
- Brown the ground beef: Place the ground beef in a skillet over medium heat and cook until fully browned. Drain off any excess fat to avoid greasy soup.
- Sauté the onion: Add the chopped onion to the skillet with the beef and cook for 3-4 minutes until the onion becomes translucent and fragrant.
- Transfer to crock pot: Add the cooked ground beef and onion mixture into your crock pot to begin assembling the soup.
- Add canned ingredients: Pour in the drained black beans, kidney beans, corn, tomato sauce, diced tomatoes, and diced green chilies into the crock pot.
- Season and add water: Sprinkle the taco seasoning mix over the ingredients, then add 1 cup of water to help blend the flavors.
- Mix well: Stir all the ingredients in the crock pot thoroughly until evenly combined.
- Cook the soup: Cover the crock pot with its lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow flavors to meld perfectly.
- Adjust seasoning: About 15 minutes before serving, taste the soup and add salt and pepper as needed for seasoning.
- Serve soup: Ladle the hot taco soup into bowls, getting ready for garnishing.
- Add toppings and enjoy: Garnish with optional toppings like shredded cheese, sour cream, chopped cilantro, jalapeños, and tortilla chips for extra flavor and texture. Serve immediately and enjoy!
Notes
- You can substitute ground turkey or chicken for a leaner alternative to ground beef.
- For a spicier soup, add extra diced jalapeños or hot sauce to the mix.
- If you prefer a thicker soup, reduce the water to ½ cup or simmer uncovered for the last 30 minutes.
- This soup can be made in advance and tastes even better the next day once flavors have melded.
- Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 55 mg
Keywords: Crock Pot, Taco Soup, Slow Cooker Soup, Ground Beef Soup, Mexican Soup, Easy Dinner, Comfort Food
Find it online: https://frommamamaya.com/crock-pot-taco-soup-2-recipe/
