I love to make soups during these cold winter days. For us it usually doesn’t get very cold in Texas, but this week we’re looking at temperatures in the 30’s. Brrrrrrr. So this taco soup is the perfect dinner to keep us warm on these chilly days. Crock pot meals are so simple, just add in all the ingredients and it is ready to go just 6-8 hours later. Perfect for busy days, or just lazy days at home with the kids. Thank you for checking out my recipe and I hope y’all enjoy it. Happy cooking!
- Brown 1 pound ground beef in a medium skillet over medium high heat. Break up and cook until no longer pink.
- Once ground beef is fully cooked add it to your crock pot.
4.Add to the crock pot 2-15 ounce cans (drained and rinsed) blackbeans, 1-12 ounce bag frozen corn (or 1-15 ounce can corn drained and rinsed), 1-14.5 ounce can diced tomatoes in tomato juice, 1-7 ounce can diced green chilies, 1 ounce taco seasoning, 1 ounce ranch seasoning, 1-32 ounce container chicken broth.
5. Stir so all ingredients are fully combined.
6. Set crock pot to low for 6-8 hours.
7. Check your soup to see if it is the thinkness you are looking for. If not mix together 2 Tbsp cornstarch and 2 Tbsp cold water until corn starch is fully incorporated. Add this slurry to the soup and stir, let cook for an additional 30-60 minutes.
8. Check the thickness of your soup and if still not the desired thickness repeat the previous step. (I ended up using 6 Tbsps corn starch and water)
9. Once desired thickness is achieved turn off crock pot and add in 1.5 cups shredded mexican blend cheese. (This will thicken the soup slightly as well)
10. Serve soup with your favorite toppings (sour cream, guacamole, cheese, etc…)
11. Enjoy!
Crockpot taco soup
Course: DinnerCuisine: MexicanDifficulty: Easy8
servings15
minutes6-8
hoursThis taco soup is warm and comforting and perfect for these cold winter days. Just put all the ingredients in your crock pot and forget about it. Easy and delicious!
Ingredients
1 pound ground beef
2-15 ounce cans black beans
1-12 ounce bag frozen corn or 1-15 ounce can corn
1-14.5 ounce can diced tomatoes in tomato juice
1-7 ounce can diced green chilies
1 ounce ranch seasoning
1 ounce taco seasoning
32 ounce container chicken broth
1.5 cups shredded mexican blend cheese
1-2 Tbsps cornstarch
1-2 Tbsps cold water
Directions
- Brown ground beef and break up into small pieces until no pink is left.
- Add ground beef, black beans, corn, tomatoes, green chilies, ranch seasoning, taco seasoning, and chicken broth to the crock pot.
- Set crock pot to low for 6-8 hours.
- Check the thickness of your soup if you’d like a thicker consistancy you will add a corn starch slurry to thicken the soup. Start with one Tbsp corn starch and one Tbsp cold water, mix together until corn starch is fully incorporated.
- Add corn starch slurry to soup and let cook on low for another 30-60 minutes. If your soup is still thinner than you would like you can add another slurry of cornstarch and water and let cook again for 30-60 minutes. I ended up using 6 Tbsps corn starch and water.
- Once your soup is the consistancy you would like add in the cheese to the soup and stir. The cheese will slightly thicken the soup as well.
- Turn off crock pot and serve.
- Top soup with desired toppings (sour cream, guacamole, cheese, etc…)
- Enjoy!
