Description
A hearty and flavorful Crock Pot Taco Soup recipe that combines ground beef, beans, corn, and spices in a deliciously thickened broth. Perfect for a comforting meal with minimal effort, cooked slowly for deep, rich flavors.
Ingredients
Scale
Main 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) beef broth or chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 can (6 ounces) tomato paste
Thickening Mixture
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Brown the Ground Beef: In a large skillet, brown and crumble the lean ground beef over medium heat until fully cooked. Drain the excess grease to keep the soup lean and flavorful. Transfer the cooked beef to a large greased crock pot (7-quart size recommended).
- Add Ingredients to Crock Pot: To the crock pot, add the drained black beans, pinto beans, diced tomatoes, sweet corn, green enchilada sauce, beef or chicken broth, taco seasoning, and tomato paste. Stir all ingredients well to combine evenly. Cover with the lid and set the crock pot to cook on low heat for 3 to 6 hours, allowing flavors to meld.
- Prepare and Add Cornstarch Slurry: In a small bowl, mix together the cornstarch and water until smooth to create a slurry. Stir this slurry into the soup inside the crock pot. Cover again with the lid and continue cooking for an additional 30 minutes. This step thickens the soup to the perfect consistency.
- Serve the Soup: Once thickened and heated through, serve the taco soup warm. Complement with optional toppings such as shredded cheese, tortilla strips, and sour cream for a complete, tasty meal. Enjoy your comforting Crock Pot Taco Soup!
Notes
- Use lean ground beef to reduce grease and make the soup healthier.
- If you prefer, substitute beef broth with chicken broth for a lighter flavor.
- The cooking time on low can vary from 3 to 6 hours depending on your crock pot model; the longer it simmers, the better the flavors develop.
- For a spicier kick, add chopped jalapeños or a dash of hot sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
