Description
Hearty Crock Pot Taco Soup delivers southwestern comfort with rich, zesty flavors packed into one remarkable meal. Simmering ground beef, beans, and spices create a soul-warming bowl perfect for family dinners you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground beef (or ground turkey)
Vegetables and Beans:
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces/425 grams) black beans, drained and rinsed
- 1 can (15 ounces/425 grams) corn kernels, drained
- 1 can (15 ounces/425 grams) diced tomatoes
- 1 can (4 ounces/113 grams) diced green chilies
Seasonings and Liquids:
- 1 packet taco seasoning
- 1 cup (240 milliliters) beef or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a skillet over medium-high heat, thoroughly brown the ground beef, ensuring no pink remains. Carefully drain away excess fat to reduce greasiness.
- Use the same skillet to gently sauté chopped onions and minced garlic until they become translucent and release their aromatic essence, approximately 2-3 minutes.
- Transfer the seasoned meat, softened onions, and fragrant garlic into the slow cooker’s ceramic insert.
- Introduce a symphony of flavors by adding black beans, sweet corn kernels, diced tomatoes, zesty green chilies, and a blend of robust spices including taco seasoning, chili powder, cumin, smoked paprika, salt, and ground black pepper.
- Pour chicken or beef broth into the mixture, stirring thoroughly to distribute seasonings and ingredients evenly throughout the soup.
- Secure the lid and allow the slow cooker to work its magic – on LOW setting for 6-7 hours or HIGH setting for 3-4 hours, melding flavors and tenderizing ingredients.
- Perform a final taste test, adjusting seasoning as needed to balance and enhance the overall flavor profile.
- Serve piping hot, garnishing with optional toppings like shredded cheese, dollop of sour cream, fresh cilantro, crispy tortilla chips, or creamy avocado slices.
Notes
- Drain ground beef thoroughly to prevent excess grease in the soup, ensuring a cleaner, lighter texture.
- Customize heat levels by adjusting chili powder and choosing mild or spicy green chilies based on personal preference.
- Make this recipe vegetarian by replacing ground beef with plant-based crumbles or additional beans like kidney or pinto beans.
- Freeze leftovers in airtight containers for up to 3 months, perfect for quick future meals that taste even better after flavors meld.
- Prep Time: 10 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 70 mg