Crockpot Taco Soup
Crockpot taco soup is a great way to prepare this classic Mexican soup in the slow cooker. It cooks itself in no time and the family will love it.
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Servings: 8 serving
Equipment
- Crockpot
Ingredients
- 1 pound lean ground beef
- 15 ounce can of chili beans, DO NOT DRAIN & RINSE
- 15 ounce can of black beans, drained & rinsed
- 15 ounce can of corn, drained & rinsed
- 1 can Rotel tomatoes & green chilies, drained & rinsed
- 3 ounce tomato paste
- 2 cup beef broth
- 15 ounce can of tomato sauce
- 1 lime, squeezed
- 2 packs taco seasoning
- 1 medium white onion
- cheese & cilantro for garnish
Instructions
- To start, you'll need to cook the ground beef on the stove top first. This makes a better flavor when the meat is properly caramelized on the stove top due to the high heat that the slow cooker can not make. You do not need to season the meat, just cook it.
- Next, add the cooked meat to the crockpot and add in the beans, corn, Rotel tomatoes, tomato paste, broth, tomato sauce and the taco seasoning packs.
- Give everything a good mix then turn on high for 2 hours or low for 4-5 hours. You do want to give the tomato sauce and pastae time to cook because they will have a metallic taste when raw.
- When the soup is ready add fresh lime juice to the soup before serving, it makes a difference.
- When ready to serve, top the crockpot taco soup with cheddar cheese, cilantro and raw white onion.
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