There’s something truly magical about a warm bowl of crockpot taco soup, isn’t there? It’s like a cozy hug on a chilly day! What I love most about this recipe is how effortlessly it comes together. Just toss all the ingredients into your crockpot, and let it work its wonders while you go about your day. The aromatic blend of spices fills my kitchen with such a delightful scent that I can hardly wait for dinner. Plus, it’s a fantastic way to feed the family without spending hours in the kitchen. Trust me, once you taste it, you’ll be wanting to make this taco soup a regular on your dinner menu. It’s hearty, satisfying, and oh-so-delicious! Can’t wait for you to try it!
Ingredients List
Getting all the ingredients ready for this crockpot taco soup is super simple! Here’s what you’ll need:
- 1 lb ground beef (browned)
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes (no need to drain)
- 1 packet taco seasoning
- 1 cup beef broth
- 1 bell pepper, diced
- 1 onion, chopped
- 1 cup shredded cheese for topping (I love using cheddar!)
These ingredients come together to create a flavor-packed, hearty soup that’s just perfect for any day of the week! Feel free to mix and match based on your preferences or what you have in your pantry. Enjoy the cooking adventure!
How to Prepare the Crockpot Taco Soup Recipe
Alright, let’s get cooking! This part is where the magic truly happens, and I promise it’s as easy as pie. First things first, grab your skillet and heat it over medium-high heat. Add the ground beef and cook it until it’s nicely browned, which should take about 5-7 minutes. Make sure to break it up into smaller pieces as it cooks for even browning. Once it’s all browned and delicious, drain off any excess grease and transfer that lovely beef into your crockpot.
Now, it’s time to add the rest of the ingredients! Toss in the drained black beans, kidney beans, and corn. Then, add the can of diced tomatoes right in there—don’t drain them, we want all that juicy goodness! Sprinkle the taco seasoning over everything, and pour in the beef broth. This adds so much flavor and keeps the soup nice and hearty.
Next, throw in the diced bell pepper and chopped onion. Give everything a good stir to combine all those amazing flavors. Once it’s all mixed, cover the crockpot with the lid and set it to cook. If you’re in a rush, choose the high setting, and let it cook for about 3-4 hours. If you have more time, the low setting is perfect for 6-8 hours. Either way, you’ll end up with a scrumptious taco soup that will have everyone coming back for seconds!
Why You’ll Love This Recipe
This crockpot taco soup recipe has a special place in my heart, and I think you’ll absolutely adore it too! Here are a few reasons why this dish is a must-try:
- Effortless preparation: Just brown the meat, toss everything in the crockpot, and let it do the work!
- Hearty and satisfying: Packed with beans, beef, and veggies, it’s sure to fill you up.
- Flavor explosion: The combination of spices and ingredients creates a mouthwatering taste that’s hard to resist.
- Gluten-free: This soup is perfect for those with gluten sensitivities, making it a versatile option for everyone!
- Perfect for meal prep: It makes a big batch, so you’ll have leftovers for easy lunches or quick dinners.
Trust me, once you experience the warmth and deliciousness of this taco soup, you’ll be hooked!
Tips for Success with the Crockpot Taco Soup Recipe
To make this crockpot taco soup truly shine, I’ve got some handy tips for you! First off, don’t hesitate to adjust the seasonings to suit your taste. If you love a little extra kick, add some chopped jalapeños or a dash of hot sauce. Fresh ingredients make a difference too! Using fresh bell peppers and onions can really elevate the flavor profile of your soup.
Timing is key, so if you can, opt for the low setting. This gives all those beautiful flavors a chance to meld together perfectly over time. And remember, if you’re using leaner ground beef, you might want to add a splash more broth to keep the soup nice and hearty. Lastly, don’t forget to reserve some shredded cheese for topping just before serving—it adds that melty, gooey goodness that everyone loves! Happy cooking!
Variations of the Crockpot Taco Soup Recipe
One of the best things about this crockpot taco soup is how versatile it is! You can easily switch things up to keep it exciting. For instance, if you’re not in the mood for ground beef, try using shredded chicken or turkey instead. Just add it in raw, and let the crockpot do its magic! If you want to go meatless, black beans and lentils work beautifully as a hearty protein source.
Don’t forget about the beans! You can mix and match different types, like pinto beans or chickpeas, to find your favorite combo. Feeling adventurous? Spice it up with some chipotle peppers in adobo sauce for a smoky flavor, or toss in some fresh cilantro for a burst of freshness. You can even add in your favorite veggies, like zucchini or corn, to bulk it up. The options are endless, so get creative and make it your own!
Nutritional Information
When it comes to enjoying this delicious crockpot taco soup, it’s always good to know what you’re putting into your body! Here’s a general idea of the nutritional values per serving (about 1 cup):
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keep in mind, these values can vary based on the specific brands and ingredients you choose, so consider this an estimate. It’s always a good idea to check labels if you’re closely monitoring your diet. Enjoy your taco soup knowing it’s both satisfying and nourishing!
Storage & Reheating Instructions
Storing leftovers of this tasty crockpot taco soup is super easy! Once the soup has cooled down a bit, transfer it to airtight containers. You can keep it in the fridge for up to 3 days, which is perfect for quick lunches or dinners. Just make sure to label the containers with the date so you know when you made it—trust me, you’ll want to remember this deliciousness!
When it’s time to enjoy your leftovers, reheating is a breeze. You can either pop it back in the microwave for a couple of minutes, stirring halfway through, or heat it gently on the stovetop over medium heat until warmed through. If it seems a bit thick after sitting in the fridge, don’t worry! Just add a splash of beef broth or water to get it to your desired consistency. You’ll have a comforting bowl of taco soup ready in no time!
FAQ About the Crockpot Taco Soup Recipe
Got questions about this delicious crockpot taco soup? Don’t worry, I’ve got you covered! Here are some common queries I often get:
Can I use a different type of meat?
Absolutely! Ground turkey, shredded chicken, or even a mix of beans for a vegetarian option work great. Just adjust the cooking time as needed.
What if I don’t have taco seasoning?
No problem! You can easily make your own by mixing chili powder, cumin, garlic powder, onion powder, and a pinch of salt. It’s just as tasty!
How can I make it spicier?
If you love heat, add some chopped jalapeños, a pinch of cayenne pepper, or even a splash of your favorite hot sauce. Spice it up to your heart’s content!
What do I serve with the soup?
This soup is fantastic on its own, but you can serve it with tortilla chips, over rice, or with a dollop of sour cream for extra creaminess. Don’t forget the cheese on top!
Can I freeze the leftovers?
Yes, you can! Just let the soup cool completely, then transfer it to freezer-safe containers. It’ll keep well for about 2-3 months. Just thaw in the fridge before reheating!
Crockpot Taco Soup Recipe: 5 Reasons You’ll Love It
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A warm and hearty crockpot taco soup recipe that’s easy to make.
Ingredients
- 1 lb ground beef
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 packet taco seasoning
- 1 cup beef broth
- 1 bell pepper, diced
- 1 onion, chopped
- 1 cup shredded cheese for topping
Instructions
- Brown the ground beef in a skillet.
- Add the beef to the crockpot.
- Stir in the black beans, kidney beans, corn, diced tomatoes, taco seasoning, beef broth, bell pepper, and onion.
- Mix well and cover the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot and top with cheese.
Notes
- Adjust seasonings to taste.
- Can be served with tortilla chips.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crockpot taco soup recipe
