If you’re looking for a cozy, flavorful meal that practically makes itself, let me introduce you to my all-time favorite crockpot taco soup recipe! This dish is a warm hug in a bowl, packed with hearty ingredients and a wonderful blend of spices that will make your taste buds dance. I love this recipe because it’s so simple—just toss everything into the crockpot and let it do its magic while you go about your day. There’s something incredibly satisfying about coming home to the smell of delicious soup wafting through the air, knowing that dinner is already waiting for you. Trust me, once you try this recipe, it’ll become a staple in your kitchen, perfect for busy weeknights or gatherings with friends!
Ingredients List
- 1 pound ground beef, browned and drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning (about 1 ounce)
- 4 cups beef broth
- 1 onion, chopped
- 1 bell pepper, chopped (any color works!)
- 2 cloves garlic, minced
Gathering these ingredients is a breeze, and trust me, they come together to create a dish that’s bursting with flavor! Don’t worry if you can’t find a specific brand or type—just use what you have on hand, and it’ll still be delicious!
How to Prepare the Crockpot Taco Soup Recipe
Now that you’ve got all your ingredients ready, let’s dive into the fun part—making the soup! This is where the magic happens, and I promise it couldn’t be easier. Just follow these simple steps, and you’ll have a delicious meal simmering away in no time. Remember, the crockpot is your best friend here, so don’t stress about being perfect; just enjoy the process!
Step-by-Step Instructions
- First, heat a skillet over medium heat and brown the ground beef. This step adds so much flavor, so don’t skip it! Once it’s browned, make sure to drain any excess fat to keep your soup from becoming greasy.
- Next, transfer the browned beef into your crockpot. This is where all the cozy flavors will come together!
- Now, it’s time to add the fun stuff: stir in the black beans, kidney beans, corn, diced tomatoes, taco seasoning, beef broth, onion, bell pepper, and garlic. Wow, just look at those colors!
- Mix everything together really well. You want the spices to coat all the ingredients evenly; this is where the flavor really develops. Yum!
- Cover the crockpot with the lid and set it to cook on low for 6-8 hours or high for 3-4 hours. If you’re home, sneak a taste about an hour before it’s done—just to check on the flavors!
- Once it’s ready, serve your soup hot, and feel free to add any toppings you love, like cheese or avocado!
And there you have it! An easy-peasy process that leads to a scrumptious bowl of taco soup. Just remember, the longer it cooks, the more those flavors meld together, so patience is key!
Why You’ll Love This Recipe
- Super easy to make—just toss everything into the crockpot!
- Rich, hearty flavors that will warm you up from the inside out.
- Healthy ingredients packed with protein and fiber.
- Perfect for meal prep; it makes a big batch for leftovers!
- Customizable to your taste—add your favorite toppings or heat level.
- Great for busy weeknights or casual gatherings with friends.
This crockpot taco soup recipe truly has it all—flavor, convenience, and nutrition—all in one delicious bowl!
Tips for Success
To make sure your crockpot taco soup recipe turns out perfectly every time, here are a few handy tips! First, don’t rush the browning of the beef—this step adds depth to the flavor, so take your time. If you like a spicier kick, consider adding some diced jalapeños or a splash of hot sauce. Also, remember to taste and adjust the seasoning about halfway through the cooking time; sometimes a little extra salt or a squeeze of lime can elevate the flavors beautifully. Lastly, if you plan to store leftovers, let the soup cool before refrigerating to keep it fresh. Enjoy your cooking adventure!
Variations
If you’re feeling adventurous with your crockpot taco soup recipe, there are so many fun ways to mix things up! For a veggie-packed version, toss in some chopped zucchini, spinach, or diced carrots—whatever you have on hand. Want to switch up the protein? Try ground turkey or shredded chicken for a lighter twist. You can also experiment with different beans, like pinto or chickpeas, for a unique flavor. If you love heat, add some diced green chilies or a sprinkle of cayenne pepper. The best part? You can get creative and make it your own every time!
Storage & Reheating Instructions
Storing leftovers from your crockpot taco soup recipe is super easy! Just let the soup cool down to room temperature, then transfer it to an airtight container. It’ll stay fresh in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat the soup on the stovetop over medium heat, stirring occasionally until it’s hot throughout. If you’re in a hurry, you can also use the microwave—just make sure to use a microwave-safe bowl and heat it in 1-minute intervals, stirring in between. Enjoy that cozy goodness again!
Nutritional Information
Before we dive into the numbers, keep in mind that the nutritional values can vary based on the specific ingredients or brands you use. However, here’s a general idea of what you can expect from each serving of this delicious crockpot taco soup recipe:
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg
This soup is not only hearty and filling but also packed with protein and fiber, making it a nutritious choice for any meal!
FAQ Section
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a great substitute if you want a lighter version of this crockpot taco soup recipe. It’ll still taste fantastic, and you won’t miss the beef at all!
How do I make this soup vegetarian?
To make a vegetarian version, simply replace the ground beef with a meat substitute like lentils or extra beans. You can also boost the veggies with more bell peppers, zucchini, or even some corn to keep it hearty.
Can I freeze leftover taco soup?
Yes! This crockpot taco soup recipe freezes beautifully. Just let it cool completely, then transfer it to freezer-safe containers. It can last up to 2-3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge and reheat!
What toppings work best?
Oh, the possibilities are endless! I love adding shredded cheese, a dollop of sour cream, fresh cilantro, or even avocado slices. You can also sprinkle some tortilla chips on top for a nice crunch!
Can I cook this on the stovetop instead?
Definitely! If you want to make this soup on the stovetop, just brown the beef in a pot, add all the ingredients, and let it simmer for about 30-40 minutes until everything is cooked through and the flavors meld together.
Crockpot Taco Soup Recipe to Warm Your Soul in 5 Steps
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A simple and delicious crockpot taco soup recipe perfect for beginners.
Ingredients
- 1 pound ground beef
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups beef broth
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
Instructions
- Brown the ground beef in a skillet over medium heat. Drain the fat.
- Add the browned beef to the crockpot.
- Stir in the black beans, kidney beans, corn, diced tomatoes, taco seasoning, beef broth, onion, bell pepper, and garlic.
- Mix everything well.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot and enjoy!
Notes
- For a spicier soup, add jalapeños.
- Top with cheese, sour cream, or avocado if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 60mg
Keywords: crockpot taco soup recipe
