Crock Pot Taco Soup
Crock Pot Taco Soup is a delightful, slow-cooked dish combining the robust flavors of traditional tacos with the heartiness of soup.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 pound lean ground beef
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) petite diced tomatoes, drained
- 1 can (15.25 ounces) sweet corn, drained
- 1 can (10 ounces) green enchilada sauce
- 2 cans (14 ounces, each) chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 can (6 ounces) tomato paste
- 2 tablespoons cornstarch + 2 tablespoons water
Instructions
- Brown and crumble ground beef in skillet until cooked.
- Drain grease. Add beef to greased 7-quart Crock Pot.
- Add beans, tomatoes, corn, enchilada sauce, and broth.
- Add taco seasoning and tomato paste to Crock Pot.
- Stir to combine all ingredients thoroughly. Cover with lid.
- Cook on low heat for 3 to 6 hours.
- Mix cornstarch with water to create a slurry.
- Add slurry to soup in Crock Pot and stir.
- Cover with lid and heat for another 30 minutes.
- Serve warm with cheese, tortilla strips, and sour cream.
Find it online: https://www.kitchenmomy.com/crock-pot-taco-soup/