Crock Pot Taco Soup

Crock Pot Taco Soup
Crock Pot Taco Soup is my idea of the best comfort food this time of year. It’s full of delicious beans, corn, ground beef and wonderful taco seasoning! 

  • 1 pound lean ground beef
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 1 (14.5 oz.) can petite diced tomatoes, drained
  • 1 (15.25 oz.) can sweet corn, drained
  • 1 (10 oz.) can green enchilada sauce
  • 2 (14 oz.) cans chicken broth
  • 1 (1 oz.) packet taco seasoning
  • 1 (6 oz.) can tomato paste
  • 2 Tablespoons cornstarch + 2 Tablespoons water


  1. Brown and crumble ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to a large greased crock pot. (I use a 7 quart size crock pot.)
  2. Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning and tomato paste to a large crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours. (Mine was hot and ready after 3 hours. If you're leaving this in while at work keep it on the warm setting for 8 hours.)
  3. Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir.
  4. Cover with lid again and let heat for another 30 minutes. (Soup should be thickened at this point.)
  5. Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. 
  6. Enjoy!
This article and recipe adapted from site.

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