Crockpot Taco Soup (Printer-Friendly)
A hearty slow-cooked soup blending seasoned beef, tomatoes, peppers, and your favorite toppings.
# What You’ll Need to Cook:
→ Meat and Oil
01 -
1 lb ground beef (or ground turkey/chicken)
02 -
1 tbsp olive oil
→ Vegetables and Aromatics
03 -
1 medium onion, diced
04 -
1 cup mixed peppers (bell, jalapeño, habanero), chopped
05 -
3 cloves garlic, minced
→ Seasonings and Liquids
06 -
2 tbsp taco seasoning
07 -
1 can (14 oz) whole tomatoes, crushed or diced
08 -
1 can (8 oz) tomato sauce
09 -
1 can (15 oz) beans (red, kidney, pinto, or black), drained and rinsed
10 -
2 cups chicken stock
11 -
Salt and black pepper, to taste
→ Garnishes (optional)
12 -
Chopped green onions
13 -
Chopped cilantro
14 -
Jalapeño slices
15 -
Lime wedges
16 -
Tortilla chips
17 -
Shredded cheddar cheese
18 -
Sour cream
19 -
Avocado slices
# Steps to Prepare:
01 -
Heat olive oil in a large skillet over medium heat. Add ground beef, diced onion, and chopped peppers. Cook until beef is browned and vegetables soften, about 5-7 minutes. Stir in minced garlic and taco seasoning; cook 1 minute more.
02 -
Transfer beef mixture to slow cooker. Add crushed tomatoes, tomato sauce, drained beans, chicken stock, salt, and pepper. Stir to combine.
03 -
Cover and cook on high for 3-4 hours or low for 7-8 hours, until flavors meld and soup is heated through.
04 -
Ladle soup into bowls and garnish with desired toppings such as green onions, cilantro, jalapeños, lime, cheese, sour cream, avocado, and tortilla chips.
# Extra Cooking Tips:
01 -
For a creamier texture, add 8 oz cream cheese during the last 20 minutes of cooking or swirl in Mexican crema or sour cream before serving.
02 -
This soup can be made on the stovetop by simmering all ingredients in a large pot for at least 30 minutes.
03 -
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 6 months.
04 -
Adjust chili peppers to control heat level; omit habaneros for milder flavor.