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–+ servings
Leila Moreau

Easy Taco Soup (Crockpot + Stovetop)

This hearty and flavorful taco soup is packed with seasoned ground beef, beans, corn, and tomatoes. Perfect for a comforting weeknight dinner or make-ahead meal, it’s easy to prepare in a Crockpot or on the stovetop.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Mexican
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning (or 2 tbsp homemade)
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can pinto beans, drained and rinsed (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes (15 oz)
  • 1 can Rotel diced tomatoes with green chilies (10 oz)
  • 2 cups beef broth
  • 1 tbsp olive oil (for stovetop method)

Equipment

  • large skillet
  • Crockpot / slow cooker
  • mixing spoon
  • knife and cutting board

Method
 

  1. In a large skillet over medium heat, sauté ground beef until browned. Drain excess fat.
  2. Add diced onion and garlic to the beef and cook until fragrant, about 2 minutes.
  3. Transfer mixture to Crockpot. Add beans, corn, diced tomatoes, Rotel, taco seasoning, and beef broth. Stir well to combine.
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
  5. Stir before serving. Top with optional toppings like sour cream, cheese, avocado, or tortilla chips.

Nutrition

Calories: 310kcalCarbohydrates: 28gProtein: 22gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 55mgSodium: 980mgPotassium: 790mgFiber: 7gSugar: 4gVitamin A: 650IUVitamin C: 12mgCalcium: 90mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Great topped with sour cream, shredded cheese, avocado, or tortilla chips. Make it vegetarian by omitting the beef and using plant-based protein.

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