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Crockpot Taco Soup Recipe

Crockpot Taco Soup Recipe

This easy-to-make, quick and simple crockpot taco soup requires very little food preparation. You’ll love the outcome, which is a flavourful Mexican-style soup dish the whole family can enjoy.
5 from 1 vote
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Course: Soup
Cuisine: Mexican-American
Keyword: Crockpot Taco Soup, Taco Soup
Level of Difficulty: Easy
Dietary Preference: Gluten-free
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 10 servings
Calories: 343kcal

Equipment

  • Crockpot / Slow cooker
  • Knife
  • Chopping Board
  • Ladle

Ingredients

  • 1.5 pounds beef mince
  • 14.5 oz red kidney beans, drained and rinsed 1 can
  • 14.5 oz black beans, drained and rinsed 1 can
  • 14.5 oz corn kernels, drained and rinsed 1 can
  • 1 cup diced white onion
  • 1 can chopped tomatoes
  • 1 tablespoon tomato paste
  • 0.5 cup celery, finely chopped
  • 1 teaspoon chili powder
  • 0.5 - 1 red chili pepper (optional)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander powder
  • 4.5 cups vegetable or chicken stock
  • Salt and pepper

Garnish

  • 1 avocado diced
  • 6 - 8 hard taco shells/chips
  • 0.5 cup sour cream
  • 0.5 cup grated cheese
US Customary - Metric

Instructions 

  • Place all your taco soup ingredients into the crockpot, except for the avocado, grated cheese, taco shells, and sour cream aside.
    Put In Your Ingredients
  • Stir all the ingredients until the beef mince has broken down. Turn on your crockpot to high and cook for 4 hours. Alternatively, cook for longer on low for 8 hours.
    Cook Your Taco Soup
  • As your soup finishes cooking, organize the toppings. Place grated cheese and sour cream in small bowls.
    Reheat taco shells per the packet instructions. Once cooked, break into smaller pieces on a plate. Deseed the avocado, removing the flesh from the skin and dicing with a sharp knife.
    Prepare Your Toppings
  • Once the soup is cooked, serve in individual bowls and garnish with the prepared toppings. Enjoy!
    Taco Soup

Video

Notes

  • Make sure you break up the beef mince before cooking it up. Otherwise, it will cook in large chunks.
  • You can substitute the beef with chicken breast. Cook it per instruction and shred before serving.
  • If you aren't big on spicy food, feel free to cut down on the chili powder. On the other hand, add jalapenos for a more intense flavor.

Nutrition

Calories: 343kcal | Carbohydrates: 15g | Protein: 18g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 346mg | Potassium: 583mg | Fiber: 3g | Sugar: 4g | Vitamin A: 439IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 3mg