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Easy Crockpot Taco Soup Best Comfort Meal

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This Easy Crockpot Taco Soup is a set-it-and-forget-it meal that delivers rich, savory flavor with minimal effort. Packed with lean ground beef, black beans, corn, and a perfectly spiced broth, it’s a crowd-pleasing comfort food that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 lb lean ground beef (or ground turkey)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted or Rotel with green chiles)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1.5 cups frozen corn)
  • 1 can (15 oz) tomato sauce
  • 2 cups low-sodium beef broth (or chicken broth)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • For Toppings (optional): shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips or strips, lime wedges

Instructions

  1. Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over—about 6-8 minutes. Drain off excess fat, leaving a little for flavor.
  2. Sauté the Aromatics: Add the diced onion to the skillet with the beef and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Season the Meat: Sprinkle the taco seasoning, cumin, chili powder, and smoked paprika over the beef mixture. Stir and cook for about 1 minute to bloom the spices.
  4. Transfer to the Slow Cooker: Dump the beef and onion mixture into your slow cooker.
  5. Add the Canned Goods: Pour in the diced tomatoes (with juices), drained and rinsed black beans, drained corn, and tomato sauce. Stir to combine.
  6. Add the Broth: Pour in the beef broth and stir again. The liquid should cover all solids.
  7. Season Gently: Add a pinch of salt and a few grinds of black pepper. Remember, the taco seasoning and broth already contain salt.
  8. Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. For best flavor, cook on LOW for the full 8 hours.
  9. Taste and Adjust: About 30 minutes before serving, taste the soup and adjust seasoning if needed. Add more salt, cumin, or a squeeze of lime as desired.
  10. Serve and Top: Ladle the soup into bowls and let everyone add their own toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips, and lime wedges.

Notes

For a thicker soup, mash some black beans against the side of the slow cooker before serving or stir in a tablespoon of tomato paste. To make it vegetarian, skip the beef and add an extra can of black beans and a can of pinto beans; use vegetable broth. For a stovetop version, brown the beef and onions in a Dutch oven, then add all ingredients and simmer for 30-40 minutes. Leftovers keep in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot taco soup, easy taco soup, slow cooker taco soup, comfort food, weeknight dinner, ground beef soup, black bean soup, corn soup

Find it online: https://cookyep.com/easy-crockpot-taco-soup-best-comfort-meal/