Crockpot Taco Soup Recipe

This crockpot taco soup formula could be a hearty however healthy soup loaded along with your favorite taco ingredients and flavors! No sauteeing and crockpot prepared in only quarter-hour.

Crockpot Taco Soup Recipe

Like my favorite Smoky Turkey Chili, this crockpot taco soup formula is hearty, however sensible for you and excellent for colder weather.

Minimal schoolwork work and easy ingredients makes this taco soup crockpot formula able to cook in only quarter-hour, and it will cook for up to eight hours, that makes it a good dinner on those busy days after you ar out of the house or running around all day.

And this formula is super meal prep-friendly: assemble ahead and freeze as a deep-freeze crockpot meal or cook ahead and freeze for simple meals later.

Crockpot Taco Soup Recipe

  • 1 lb lean ground beef
  • 3 cup chicken stock (or homemade bone broth)
  • 1 bell pepper (diced)
  • 1 red onion (diced)
  • 1/4 cup taco seasoning
  • 19 oz can of diced tomatoes (540 mL; include juices)
  • 4.3 oz can of green chiles (127 mL)
  • 11.5 oz can of corn kernels (340mL; drained)
  • 19 oz can of black beans (540 mL; drained & rinsed)
  • Serving suggestions
  • cheese
  • avocado
  • sour cream
  • tortilla strips
  • cilantro

  1. In the base of a 6 quart slow cooker, place the ground beef. Use a spatula to break it up into small pieces.
  2. Add all remaining ingredients. Mix, then add the lid.
  3. Cook on low for 6-8 hours.
  4. Serve with suggested toppings.
  5. Storage
  6. Leftovers may be stored in the fridge for up to 4 days, or frozen for up to 3 months.
  7. To assemble as a freezer crockpot meal
  8. Add all ingredients except for broth/stock to a large meal prep container, reusable silicone bag, or sturdy gallon-sized freezer bag. Squeeze as much air out as possible and freeze for up to 3 months.
  9. Thaw completely before cooking as directed above.

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