Easy Crockpot Taco Soup
As the crisp fall air settles in and the days get shorter, my trusty crockpot becomes an essential tool in my kitchen.
There’s something incredibly comforting about coming home to a warm, hearty meal ready to serve, especially when life gets hectic with work and taking care of the kids.
One of my favorite go-to recipes during these busy months is Crockpot Taco Soup.
It’s packed with flavor, simple to prepare, and allows me to multitask while it simmers away all day.
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Ingredients You’ll Need:
- 1 lb ground hamburger
- 1/2 onion, diced and sautéed with the hamburger
- 2 cups chicken or beef stock
- 1 can black beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 1 can kernel corn, drained
- 1 can diced tomatoes
- 2/3 cup salsa
- 3 tablespoons taco seasoning (adjust to taste)
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Step-by-Step Instructions:
Prepare the Meat: In a skillet over medium heat, cook the ground hamburger with the diced onion until the meat is browned and the onion is translucent. Drain excess grease.
Combine Ingredients in the Crockpot: Transfer the cooked hamburger and onion mixture to your crockpot. Add chicken or beef stock, black beans, red kidney beans, corn, diced tomatoes (with juices), salsa, and taco seasoning. Stir well to combine.
Cooking Time: Cover and cook on low heat for 6-8 hours or on high for 3-4 hours. The longer it simmers, the more flavorful it becomes!
Serve: Once done, ladle the taco soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, avocado slices, or fresh cilantro. Serve hot and enjoy the comforting flavors.
How do I Store my Crockpot Taco Soup?
If you’re looking to meal prep, Crockpot Taco Soup is perfect for that too! Here’s how to store it:
Refrigerator: Allow the soup to cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 4-5 days.
Freezer: This soup also freezes beautifully. Once cooled, ladle it into freezer-safe containers or zip-top bags (lay flat for easier storage).
It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm gently on the stove or in the microwave.
Tips for Making Taco Soup in the Crockpot
Brown the Meat First: Sautéing the ground hamburger with onion adds depth of flavor to the soup.
Adjust Seasoning: Taste and adjust the taco seasoning according to your preference. You can also add a pinch of salt and pepper if needed.
Add Toppings: Before serving, consider setting up a taco soup topping bar with options like shredded cheese, diced avocado, jalapeños, or tortilla strips. It makes mealtime interactive and fun!
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Why should I use a Crockpot for this Taco Soup Recipe?
Crockpots are incredibly convenient for busy families.
You can prepare everything in the morning (or even the night before), set it to cook, and go about your day.
Whether you’re at work, running errands, or attending to your little ones, the crockpot does all the work for you, filling your home with irresistible aromas.
What sides should I serve with Taco Soup?
To complement the rich flavors of the taco soup, here are three delicious side dishes you can consider:
Cornbread: A classic choice that pairs perfectly with soups. The slight sweetness of cornbread balances the savory soup flavors.
Mexican Rice: Fluffy and seasoned rice makes a great side dish. You can cook it separately or even find pre-packaged options that heat up quickly.
Tortilla Chips and Guacamole: Serve a bowl of crispy tortilla chips with homemade guacamole or store-bought salsa for dipping. It adds a nice crunch and freshness to the meal.
Crockpot Taco Soup has become a staple in my household during the fall and winter months, not just for its ease of preparation but also for its crowd-pleasing taste.
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It’s a comforting meal that brings everyone together at the table, ready to warm up after a chilly day.
Give it a try, and see how this simple recipe can transform your weeknight dinners into something special. Enjoy the season and the delicious meals it brings!
Crockpot Taco Soup
Equipment
- 1 Crockpot
Ingredients
- 1 lb ground hamburger
- 1/2 onion diced and sautéed with the hamburger
- 2 cups chicken or beef stock
- 1 can black beans
- 1 can red kidney beans
- 1 can kernel corn drained
- 1 can diced tomatoes 15 oz.
- 2/3 cup salsa
- 3 tablespoons taco seasoning adjust to taste
Instructions
- Prepare the Meat: In a skillet over medium heat, cook the ground hamburger with the diced onion until the meat is browned and the onion is translucent. Drain excess grease.
- Combine Ingredients in the Crockpot: Transfer the cooked hamburger and onion mixture to your crockpot. Add chicken or beef stock, black beans, red kidney beans, corn, diced tomatoes (with juices), salsa, and taco seasoning. Stir well to combine.
- Cooking Time: Cover and cook on low heat for 6-8 hours or on high for 3-4 hours. The longer it simmers, the more flavorful it becomes!
- Serve: Once done, ladle the taco soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, avocado slices, or fresh cilantro. Serve hot.
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
