Hey, y'all! If you're looking for a delicious and comforting meal that’s easy to whip up and sure to please the whole family, you've come to the right place. My Easy Taco Soup is a crockpot recipe all about hearty flavors, simple ingredients, and a no-fuss cooking process that lets you set it and forget it. Whether you're planning a cozy night in or feeding a crowd, this dish will hit the spot every time.
Easy Taco Soup
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This recipe is super versatile, making it perfect for busy weeknights or laid-back weekends. And the best part? You can customize it with your favorite toppings like shredded cheese, sour cream, and fresh cilantro to make it your own.
Easy Taco Soup Ingredients
- 1 lb. ground beef, browned
- ½ medium yellow onion, diced
- 2-3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 jalapeño, diced
- 15 oz. pinto beans, canned: drained
- 15 oz. black beans, canned: drained and rinsed
- 15 oz. sweet corn, canned: drained
- 16 oz. tomato sauce
- 1 packet taco seasoning
- 1 tsp. chili powder
- ½ tsp. ground cumin
- ½ tsp. smoked paprika
- ¼ tsp. cayenne pepper
- 2 c. chicken broth
- salt and pepper, to taste
- Toppings of choice (cheese, sour cream, tortilla chips, green onions, cilantro, avocado, lime wedges)
One of the things I love about this dish is how it brings people together. It’s the kind of meal that’s meant to be shared, whether you’re having a casual dinner with friends or a relaxed family night. Plus, it’s budget-friendly and made with ingredients you probably already have in your pantry, so there’s no need for a special trip to the store.
How to Make Easy Taco Soup
- In a large skillet, brown 1 lb. of ground beef over medium heat and drain excess fat if necessary.
- Dice ½ medium yellow onion, 1 green bell pepper, and 1 jalapeño. Mince 2-3 cloves of garlic.
- Transfer the browned ground beef to your crockpot.
- Sprinkle 1 packet of taco seasoning, 1 teaspoon of chili powder, ½ teaspoon of ground cumin, ½ teaspoon of smoked paprika, and ¼ teaspoon of cayenne pepper over the beef. Stir to coat evenly.
- Add the diced onion, garlic, green bell pepper, and jalapeño to the crockpot.
- Pour in 1 can (15 oz.) of pinto beans (drained), 1 can (15 oz.) of black beans (drained and rinsed), and 1 can (15 oz.) of sweet corn (drained). Stir to combine all ingredients.
- Add 2 cans (8 oz. each) of tomato sauce and 2 cups of chicken broth. Stir until all ingredients are well mixed.
- Cover the crockpot and cook on Low for 4-6 hours or on High for 2-3 hours, stirring occasionally if possible.
- Once cooked, season with salt and pepper to taste.
- Ladle into bowls and top with your choice of toppings: shredded cheese, sour cream, tortilla strips, sliced green onions, fresh cilantro, diced avocado, or a squeeze of lime juice.
- Serve and enjoy!
Pro Tips For Making This Recipe
- If you like it spicy, feel free to add more jalapeño or a splash of hot sauce. For a milder dish, you can tone down or skip the cayenne pepper.
- If it’s too thick, you can always add a little more chicken broth. If it’s too thin, just let it cook uncovered for the last 30 minutes.
- This dish actually tastes even better the next day, so it’s a great one to make ahead and reheat.
- Don’t skip the toppings! They add texture and extra flavor.
Frequently Asked Questions
Absolutely! Just omit the ground beef and add more beans or even a meat substitute.
Yes, you can. After browning the meat and sautéing the vegetables, combine all ingredients in a large pot. Simmer on low heat for about 1-2 hours, stirring occasionally.
Yes, this dish freezes well. Just cool it completely, transfer to an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.
Shredded cheese, sour cream, tortilla strips, green onions, and cilantro are classics. You can also add avocado, pickled jalapeños, or a squeeze of lime for extra flavor.
Other Soup Recipes You'll Love
Easy Taco Soup
And let's not forget about the leftovers! This dish tastes even better the next day, making it perfect for meal prep or those days when you just want to reheat something delicious and satisfying. So go ahead, try this recipe, and enjoy a warm, flavorful meal that’s as easy as it is delicious. You can easily double or triple it, too!
Easy Taco Soup
Equipment
- Slow cooker
Ingredients
- 1 .lb ground beef browned
- ½ medium yellow onion diced
- 2-3 cloves garlic minced
- 1 green bell pepper diced
- 1 jalapeño diced
- 15 oz. pinto beans canned: drained
- 15 oz. black beans canned: drained and rinsed
- 15 oz. sweet corn canned: drained
- 16 oz. tomato sauce
- 1 packet taco seasoning
- 1 tsp. chili powder
- ½ tsp. ground cumin
- ½ tsp. smoked paprika
- ¼ tsp. cayenne pepper
- 2 c. chicken broth
- salt and pepper to taste
- Toppings of choice cheese, sour cream, tortilla chips, green onions, cilantro, avocado, lime wedges
Instructions
- In a large skillet, brown 1 lb. of ground beef over medium heat and drain excess fat if necessary.
- Dice ½ medium yellow onion, 1 green bell pepper, and 1 jalapeño. Mince 2-3 cloves of garlic.
- Transfer the browned ground beef to your crockpot.
- Sprinkle 1 packet of taco seasoning, 1 teaspoon of chili powder, ½ teaspoon of ground cumin, ½ teaspoon of smoked paprika, and ¼ teaspoon of cayenne pepper over the beef. Stir to coat evenly.
- Add the diced onion, garlic, green bell pepper, and jalapeño to the crockpot.
- Pour in 1 can (15 oz.) of pinto beans (drained), 1 can (15 oz.) of black beans (drained and rinsed), and 1 can (15 oz.) of sweet corn (drained). Stir to combine all ingredients.
- Add 2 cans (8 oz. each) of tomato sauce and 2 cups of chicken broth. Stir until all ingredients are well mixed.
- Cover the crockpot and cook on Low for 4-6 hours or on High for 2-3 hours, stirring occasionally if possible.
- Once cooked, season with salt and pepper to taste.
- Ladle into bowls and top with your choice of toppings: shredded cheese, sour cream, tortilla strips, sliced green onions, fresh cilantro, diced avocado, or a squeeze of lime juice.
- Serve and enjoy!
Notes
- If you like it spicy, feel free to add more jalapeño or a splash of hot sauce. For a milder dish, you can tone down or skip the cayenne pepper.
- If it’s too thick, you can always add a little more chicken broth. If it’s too thin, just let it cook uncovered for the last 30 minutes.
- This dish actually tastes even better the next day, so it’s a great one to make ahead and reheat.
- Don’t skip the toppings! They add texture and extra flavor.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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