Crock Pot Beef Taco Soup

This Crock Pot Beef Taco Soup is a hearty and flavorful recipe, which includes ground beef and chili beans. It’s a no-fuss take on the classic, ready in about 8 hours and 10 minutes.

Crock Pot Beef Taco Soup Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

How To Make Crock Pot Beef Taco Soup

1. Cook the ground beef: In a medium skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.
2. Add ingredients to slow cooker: Place the cooked ground beef, chopped onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chiles, and taco seasoning mix into the slow cooker.
3. Stir to combine: Mix all the ingredients thoroughly to ensure even seasoning and distribution.
4. Slow cook: Cover and cook on Low setting for 8 hours, allowing the flavors to fully develop.

Recipe Tips

• Can I use ground turkey instead of beef? Yes, ground turkey is a leaner option and works well in this recipe.
• How spicy is this soup? It’s mildly spicy from the taco seasoning and green chiles, but you can adjust heat by choosing mild or hot versions.
• How to make it thicker: Reduce the water slightly or add a small can of tomato paste to thicken the soup.
• Can I prep this ahead of time? Yes, you can brown the beef and chop the onion the night before, then refrigerate until ready to use.
• What toppings go well with taco soup? Try shredded cheese, sour cream, tortilla chips, or sliced avocado.

What To Serve With Crock Pot Beef Taco Soup

This soup pairs well with simple sides and toppings:

• Cornbread or tortilla chips
• A fresh green salad
• Mexican rice or cilantro lime rice
• Guacamole and salsa with chips

How To Store Beef Taco Soup

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Let soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Beef Taco Soup Nutrition Facts

• Calories: 362
• Total Fat: 16g
• Saturated Fat: 6g
• Cholesterol: 49mg
• Sodium: 1356mg
• Total Carbohydrate: 38g
• Dietary Fiber: 9g
• Sugars: 9g
• Protein: 18g
• Iron: 5mg
• Potassium: 670mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this on high instead of low?
Yes, you can cook on high for about 4 hours if you’re short on time.

Can I add rice to taco soup?
Yes, cooked rice can be stirred in just before serving to make it heartier.

Why is my soup too watery?
Too much water or extra juicy tomatoes can thin the soup. Try reducing the added water or simmering uncovered to thicken.

Can I make this vegetarian?
Yes, just omit the beef and use an extra can of beans or a meat substitute.

How long does taco soup last in the fridge?
It keeps well in the fridge for up to 4 days in a sealed container.

Try More Recipes:

• Crock Pot Beef Mississippi Pot Roast
• Crock Pot Beef Massaman Curry
• Crock Pot Irish Beef Stew