Prep Time: 15 mins | Cook Time: 8 hrs | Servings: 8
All our favourite taco ingredients and flavour in a taco soup. This easy recipe is so easy to prep. Set it and forget it and come back to a hearty and healthy soup. And it’s excellent if you are always looking for meal prep recipes as you can store this for up to 3 months in the freezer.
With minimal prep work, no sauteeing, simply dump the ingredients in your slow cooker, I can easily get away with all the hustle and bustle. Plus, this is perfect for meal prep not to mention this taco Soup is healthy, hearty, and so delicious!
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
Ingredients
1 pound lean ground beef
19 ounces can of diced tomatoes (540 ml; include juices)
4.3 ounces can of green chiles (127 ml)
11.5 ounces can of corn kernels (340ml; drained)
19 ounces can of black beans (540 ml; drained & rinsed)
3 c. chicken stock (or homemade bone broth)
1 bell pepper (diced)
1 red onion (diced)
¼ c. taco seasoning
Serving suggestions:
cheese
avocado
sour cream
tortilla strips
cilantro
How to make Crockpot Taco Soup
Step 1: Add the ground beef into the bottom of a 6-quart slow cooker, Break the meat into small chunks using a spatula. Then, add in the rest of the ingredients. Mix well.
Step 2: Cover the slow cooker, set on low, and cook for 6 to 8 hours.
Step 3: When done, serve with the suggested toppings. Enjoy!
Notes:
For any leftovers, store them in the fridge for up to 4 days or 3 months when frozen.
To assemble as a freezer crockpot meal:
Into a large meal prep container, add the ingredients except for the broth/stock. You can also use a reusable silicone bag or sturdy gallon-sized freezer bag for this. Before sealing, make sure to squeeze as much air as you can, then store in the freezer for up to 3 months.
When ready to cook, thaw completely before cooking as instructed.
Nutrition Facts:
Serving: 1/8 of batch, Calories: 265kcal | Carbohydrates: 34g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 413mg | Potassium: 814mg | Fiber: 9g | Sugar: 6g | Vitamin A: 773IU | Vitamin C: 34mg | Calcium: 56mg | Iron: 4mg
![Crockpot Taco Soup Recipe](https://cookitonce.com/wp-content/uploads/2021/06/Crockpot-Taco-Soup-Recipe-150x150.jpg)
Ingredients
- 1 pound lean ground beef
- 19 ounces can of diced tomatoes (540 ml; include juices)
- 4.3 ounces can of green chiles (127 ml)
- 11.5 ounces can of corn kernels (340ml; drained)
- 19 ounces can of black beans (540 ml; drained & rinsed)
- 3 c. chicken stock (or homemade bone broth)
- 1 bell pepper (diced)
- 1 red onion (diced)
- ¼ c. taco seasoning
- Serving suggestions:
- cheese
- avocado
- sour cream
- tortilla strips
- cilantro
Instructions
Step 1: Add the ground beef into the bottom of a 6-quart slow cooker, Break the meat into small chunks using a spatula. Then, add in the rest of the ingredients. Mix well.
Step 2: Cover the slow cooker, set on low, and cook for 6 to 8 hours.
Step 3: When done, serve with the suggested toppings. Enjoy!
Notes
For any leftovers, store them in the fridge for up to 4 days or 3 months when frozen. To assemble as a freezer crockpot meal: Into a large meal prep container, add the ingredients except for the broth/stock. You can also use a reusable silicone bag or sturdy gallon-sized freezer bag for this. Before sealing, make sure to squeeze as much air as you can, then store in the freezer for up to 3 months. When ready to cook, thaw completely before cooking as instructed.