Crock Pot Spicy Taco Soup
Warm, hearty, and loaded with bold flavors, this Crock Pot Spicy Taco Soup is the ultimate comfort food with a kick! Featuring tender ground beef, a medley of black and kidney beans, sweet corn, and zesty diced tomatoes with green chilies, this soup is slow-cooked to perfection, allowing rich taco spices like chili powder, cumin, and paprika to infuse every spoonful. The diced jalapeño adds a customizable heat level, while garnishes like fresh cilantro, shredded cheese, and crunchy tortilla chips make for a show-stopping finish. Perfect for busy weeknights or cozy gatherings, this easy-to-make soup requires just 15 minutes of prep before your slow cooker works its magic for hours. Bursting with protein, fiber, and mouthwatering Tex-Mex flavors, it’s a crowd-pleaser that delivers big on taste and convenience!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 1 15-ounce can Canned corn, drained
- 2 10-ounce cans Canned diced tomatoes with green chilies
- 2 cups Beef broth
- 1 8-ounce can Tomato sauce
- 2 tablespoons Taco seasoning
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Jalapeño, finely diced (optional)
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 cup Shredded cheese (for garnish)
- 1 bag Tortilla chips (for serving)
Instructions
In a skillet over medium-high heat, brown the ground beef until fully cooked, breaking it into crumbles as it cooks. Drain excess grease and set aside.
In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until softened and fragrant.
Transfer the cooked ground beef, sautéed onion, and garlic to a 6-quart crock pot.
Add the black beans, kidney beans, corn, diced tomatoes with green chilies, beef broth, and tomato sauce to the crock pot.
Stir in the taco seasoning, chili powder, ground cumin, paprika, salt, black pepper, and diced jalapeño if using.
Mix everything together thoroughly to combine.
Set the crock pot to low heat and cook for 6-8 hours, or on high heat for 3-4 hours.
Before serving, taste the soup and adjust spices if necessary.
Ladle the spicy taco soup into bowls and garnish with fresh cilantro and shredded cheese.
Serve with tortilla chips on the side for dipping or crumbling into the soup. Enjoy!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 63.6 g | 23% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 7.5 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 255 mg | 20% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 977 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
