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Cozy Crockpot Taco Soup with Corn and Black Beans

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A warm, spicy, and smoky slow cooker taco soup with corn and black beans that feels like a hug in a bowl. This easy, pantry-friendly recipe is perfect for busy weeknights and tastes even better the next day.

Ingredients

Scale
  • 1 lb ground beef (or ground turkey)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning
  • 1 can (14.5 oz) diced tomatoes with green chiles (Rotel)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (4 oz) diced green chiles (optional)
  • 3 cups beef broth (low-sodium)
  • Juice of 1 lime
  • Salt and black pepper to taste
  • For serving (optional): shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips or corn chips, lime wedges

Instructions

  1. Brown the beef and onions: Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat up with a spoon, until the beef is browned and the onion is soft, about 6 to 8 minutes. Drain excess fat if desired.
  2. Add the garlic and seasoning: Stir in the minced garlic and taco seasoning. Cook for about 1 minute until fragrant.
  3. Transfer to the slow cooker: Dump the beef mixture into a 6-quart or larger slow cooker.
  4. Add the canned goods: Pour in the diced tomatoes with green chiles, fire-roasted diced tomatoes, drained black beans, drained pinto beans, frozen corn, and diced green chiles (if using). Stir well.
  5. Pour in the broth: Add the beef broth and stir again. The soup will look thin at this point.
  6. Cook low and slow: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Prefer low for better flavor melding.
  7. Finish with lime juice: About 10 minutes before serving, stir in the juice of one lime. Taste and add salt and pepper if needed.
  8. Serve and top: Ladle the soup into bowls and let everyone add their own toppings.

Notes

For a vegetarian version, use two cans of black beans instead of beef and swap beef broth for vegetable broth. For a low-sodium version, use no-salt-added canned goods and low-sodium broth. If the soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook on high for 15-20 minutes to thicken. The soup tastes even better the next day.

Nutrition

Keywords: taco soup, crockpot, slow cooker, black beans, corn, ground beef, easy dinner, comfort food, meal prep, freezer-friendly

Find it online: https://coracooks.com/cozy-crockpot-taco-soup-with-corn-and-black-beans/