Hearty Slow-Cooked Taco Soup

This hearty Crock Pot Taco Soup has become my go-to solution for busy weeknights when I need to feed a hungry family with minimal effort. The rich flavors of Mexican-inspired seasonings blend perfectly with tender beef and vegetables during the slow cooking process, creating a comforting meal that satisfies everyone around the table.

I first created this recipe when I had unexpected guests coming over and needed something that could feed a crowd without keeping me in the kitchen. The delicious aromas filled our home all afternoon, and now it's requested at nearly every family gathering during the cooler months.

Ingredients

• Ground beef provides the hearty protein base and adds rich flavor to the broth
• Onion and garlic create an aromatic foundation look for firm onions without soft spots
• Black beans and kidney beans add fiber and texture choose low sodium varieties and rinse well
• Corn kernels bring subtle sweetness and color fresh or frozen work well too
• Diced tomatoes with their juice provide acidity and depth of flavor
• Diced tomatoes with green chilies add a gentle heat without overwhelming
• Taco seasoning packet delivers all the Mexican spices in one convenient addition
• Beef broth forms the soup base choose low sodium to control salt levels

Step-by-Step Instructions

Brown the Beef

Heat a skillet over medium heat before adding ground beef, onion, and garlic. Break up the meat with a wooden spoon while it cooks until no pink remains, usually about 7 minutes. The onions should become translucent and aromatic. Drain off the excess fat thoroughly to prevent an oily soup.

Transfer to Crock Pot

Carefully transport the cooked beef mixture to your slow cooker using a slotted spoon to leave behind any remaining grease. Make sure to scrape all the flavorful bits from the pan as these contain concentrated taste.

Add the Goodies

Pour in the drained and rinsed beans, corn, both types of diced tomatoes with their juice, the entire packet of taco seasoning, and beef broth. The combination of these ingredients creates the perfect balance of textures and flavors in the final soup.

Season to Taste

Add salt and pepper according to your preference. Start with less than you think you need since the taco seasoning already contains salt and the flavors will intensify during cooking. You can always add more at the end.

Cook it Up

Secure the lid on your slow cooker and set to low for 6 to 8 hours if you have time, or high for 3 to 4 hours if youre in a hurry. The low and slow method develops more complex flavors but both approaches yield delicious results.

Final Touches

Once cooking is complete, remove the lid and stir thoroughly. Taste the soup and adjust seasonings if necessary. The texture should be thick enough to hold up your toppings but still have plenty of broth.

Serve and Enjoy

Ladle the piping hot soup into bowls and set out a toppings bar with sour cream, shredded cheese, tortilla strips, and fresh cilantro for customization. The contrast of the hot soup with cool toppings creates a delightful eating experience.

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The first time I made this soup, I accidentally doubled the corn and discovered it added a wonderful sweet contrast to the savory beef. Now it's my signature twist on the classic recipe. My daughter always requests this soup on the first chilly day of fall, claiming it officially welcomes the cozy season to our home.

Make Ahead Magic

This taco soup is actually better the next day after the flavors have had time to marry. You can prepare it up to three days ahead and store in the refrigerator in an airtight container. When ready to serve, simply reheat on the stovetop over medium heat until bubbling, adding a splash of broth if it has thickened too much during storage. This makes it perfect for entertaining or meal prepping for busy weeknights.

Freezer Friendly Batches

Portion cooled soup into freezer safe containers leaving about an inch of headspace for expansion. The soup will maintain its quality for up to three months in the freezer. To reheat, thaw overnight in the refrigerator then warm on the stovetop or microwave until heated through. I often make a double batch specifically to freeze half for those hectic days when cooking from scratch isnt possible.

Creative Serving Ideas

Transform this versatile soup into different meals throughout the week. Serve it traditional style in bowls with toppings the first night. For day two, reduce it slightly to create a hearty filling for burritos or as a topping for baked potatoes. You can even use it as a dip for tortilla chips at game day gatherings. My family loves it served over a scoop of cooked rice with melted cheese on top, creating a delicious taco bowl experience.

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Recipe FAQs

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey makes a fantastic lighter alternative to beef in this soup. Just make sure to cook it thoroughly with the onions and garlic before adding to the slow cooker.

→ Is this soup freezer-friendly?

Yes, this soup freezes beautifully! Allow it to cool completely, then portion into airtight containers. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ How spicy is this soup?

The heat level is moderate, coming primarily from the taco seasoning and diced tomatoes with green chilies. For a milder version, use regular diced tomatoes and a mild taco seasoning. To increase heat, add a diced jalapeño or a dash of hot sauce.

→ Can I make this on the stovetop instead?

Definitely! Brown the meat with onions and garlic in a large pot, add remaining ingredients, and simmer on low for about 1 hour. Stir occasionally to prevent sticking. The flavors won't develop quite as deeply, but it'll still be delicious.

→ What can I serve with this soup?

This soup works great with cornbread, a side salad, or warm flour tortillas. For a complete Mexican-themed meal, serve with a side of Spanish rice or a simple avocado salad.

→ How long will leftovers keep in the refrigerator?

Stored in an airtight container, leftovers will stay fresh in the refrigerator for 4-5 days. The flavors often improve after a day, making this excellent for meal prep.