Crockpot Taco Soup

A hearty, one-pot taco soup with seasoned ground beef, three types of beans, fresh veggies, and bold Mexican spices. Slow-cooked for deep flavor, topped with tortilla strips, melted cheese, and avocado. A filling weeknight meal.

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Course: crockpot

Cuisine: Mexican-American

Prep Time: 10

Cook Time: 6

Total Time: 6 10

Servings: servings

Calories: 325kcal

Author: Eva Stoner

Ingredients

1 pound pork-free ground beef
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 cup diced onion
3 cloves garlic, minced
1 can (28 oz) diced tomatoes, undrained
2 cups low-sodium chicken broth
2 tablespoons taco seasoning
1 cup shredded cheese (optional)
1 avocado, sliced (optional)
3-4 tortilla chips, broken into strips (optional)

Instructions

Brown ground beef in a skillet over medium heat, drain excess fat
Add diced onion and minced garlic to the skillet, sauté for 1-2 minutes until softened
Transfer beef, onion, and garlic to the crockpot
Add black beans, kidney beans, pinto beans, diced tomatoes, and chicken broth
Stir in taco seasoning and mix well
Cook on LOW for 6 hours or HIGH for 3 hours
Let soup rest slightly then serve with cheese, avocado, and tortilla strips

Notes

For a vegan version, substitute ground beef with 2 cups crumbled tofu or textured vegetable protein.
Use mild or spicy taco seasoning based on flavor preference.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition