Crock Pot Taco Soup
This Crock Pot Taco‑Style Soup is packed with beans, sweet corn, enchilada sauce, tomatoes, and lean ground beef in a savory broth. Easy to throw together in the morning, slow‑cook all day, and serve a warm, comforting bowl come dinner.
Prep Time10 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 10 minutes mins
Servings: 4
- ½ pound lean ground beef
- 1 packet taco seasoning
- 1 tablespoon vegetable or olive oil
- 1 medium onion chopped
- 10 oz green enchilada sauce
- 2 14 oz cans low‑sodium chicken broth (or beef broth)
- 1 15 oz can corn, drained
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can black beans, drained and rinsed
- 1 14.5 oz can petite diced tomatoes, drained
- 1 tablespoon cornstarch + 2 tablespoons cold water for slurry
Heat oil in a skillet over medium‑high heat. Add lean ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
Add chopped onion to beef in the skillet; sauté until onion is soft and translucent, about 3‑4 minutes.
Transfer beef and onion into Crock Pot. Add drained beans, corn, diced tomatoes, enchilada sauce, and broth. Stir well to combine.
Set Crock Pot to low and cook for 4 to 6 hours. If you need the soup to stay warm longer (e.g. during busy day), switch to “warm” setting after cooking.
About 15 minutes before serving, make the slurry by mixing cornstarch and cold water. Stir into soup to thicken.
Ladle into bowls and add toppings like shredded cheese, tortilla strips, sour cream, or sliced green onions as desired.
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Use low‑sodium broth so that you can adjust salt later without overdoing it.
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If you like a bit of heat, add a chopped jalapeño or a pinch of red pepper flakes when browning the beef.
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Make sure the cornstarch slurry is well mixed (no lumps) before stirring in to avoid clumps.
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Stir gently after adding slurry to incorporate without breaking beans.
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This soup gets even better the next day—flavors meld and deepen overnight.