Taco Soup Recipe Slow Cooker Easy

Crock Pot Taco Soup is a flavorful soup filled with beans, corn, ground beef and taco seasoning. We like to top it with our favorite taco toppings! This soup will warm you up and fill your belly during these colder months!

Crock Pot Taco Soup is full of delicious beans, corn, ground beef and wonderful taco seasoning. Life-in-the-Lofthouse.com Slow cooker recipes are SO easy to make and are one of my favorite ways to prepare dinner. They work wonderfully on busy weeknights, especially with this Crock Pot Taco Soup!

I love how I can just throw everything together to cook as I go about my daily errands, appointments, and workload. Then when dinner rolls around it's ready to go!

Crock Pot Taco Soup is full of delicious beans, corn, ground beef and wonderful taco seasoning. Life-in-the-Lofthouse.com You can really dress this soup up with some yummy additions. Tortilla strips, sour cream, shredded cheese, and green onion are just a few delicious options. But keep in mind that the options are pretty much endless, which makes this the perfect meal to feed to anyone!

I like to fill a bunch of bowls with all kinds of different toppings to make the perfect 'build-your-own' soup bar.

I've done this for fall parties in the past and it's always a big hit. I just double the recipe to serve a larger crowd. Everyone digs right in by adding all their desired toppings to make it their own favorite soup! Yum.

MORE CROCK POT RECIPES YOU MAY LIKE:

Crock Pot Chicken Corn Chowder

Crock Pot Chicken Wild Rice Soup

Crock Pot Cheeseburger Soup

Crock Pot Beef and Broccoli

Crock Pot Taco Soup

The easiest and most delicious taco soup you'll ever have!

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Servings 8

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

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.)
Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning and tomato paste to crock pot. Stir to combine.

Cover with lid and cook on low heat 3 to 6 hours.
Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir.
Cover with lid again and let heat for another 30 minutes. (Soup should be thickened at this point.)
Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!

TO FREEZE: Place cooled soup in two large freezer ziplock bags. Place in freezer. Stays good frozen for up to 3 months. When ready to eat, place frozen soup in crock pot. Cover with lid. Cook on the low setting for 3 to 4 hours or until fully warmed through.

OR to reheat on stove top, place frozen soup in a large pot. Cook over medium heat on stove top until fully heated through.