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Crockpot Taco Soup
Bicky Sharma

Crockpot Taco Soup (Classic American Style)

Sometimes, you just want a meal that practically cooks itself so you can get other things done. Soup made in a slow cooker is perfect for this. It's delicious yet light, inexpensive, and ideal for busy American families who still want real food on the table.
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Prep Time 10 minutes
Cook Time 4 hours
Servings: 6
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1 packet taco seasoning roughly 1 ounce
  • 1 packet ranch seasoning mix also about 1 ounce
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 15 ounces kidney beans, drained and rinsed
  • 1 can 15 ounces corn, drained
  • 1 can 10 ounces diced tomatoes with green chillies
  • 1 can 28 ounces crushed tomatoes
  • 1 small onion finely chopped
  • 2 cups low-sodium beef broth

Equipment

  • Slow Cooker / Crockpot (5–6 quart)
  • Wooden spoon or spatula
  • Ladle
  • Large Skillet (for browning meat)
  • Measuring cups
  • Can opener

Method
 

  1. Heat a skillet over medium heat. Brown the ground beef until fully cooked. Drain excess fat.
  2. Transfer beef to the crockpot.
  3. Add all remaining ingredients. Stir well.
  4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  5. Taste and adjust seasoning before serving.
Optional Toppings
  1. Shredded cheddar cheese
  2. Sour cream or Greek yoghurt
  3. Chopped cilantro
  4. Crushed tortilla chips
  5. Sliced avocado

Notes

  • This crockpot taco soup thickens naturally as it cooks, no flour or cornstarch needed.
  • Browning the meat first adds depth and prevents a greasy texture.
  • For lower sodium, use homemade taco seasoning or reduced-sodium packets.
  • The soup tastes even better the next day as flavours deepen.
  • It freezes well, making it ideal for meal prep and batch cooking.