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Easy Crockpot Taco Soup with Corn and Black Beans

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This easy crockpot taco soup with corn and black beans delivers deeply satisfying flavor with almost no active effort. It’s the perfect set-it-and-forget-it meal for busy weeknights, featuring tender beef, sweet corn, creamy black beans, and a smoky taco-spiced broth.

Ingredients

Scale
  • 1 lb ground beef (or ground turkey for a lighter option)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (or 3 tablespoons homemade)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (10 oz) Rotel tomatoes with green chiles
  • 4 cups beef broth (or chicken broth)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • Optional toppings: Shredded cheddar cheese, sour cream, fresh cilantro, diced avocado, sliced jalapeños, crushed tortilla chips, lime wedges

Instructions

  1. Brown the ground beef. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink—about 5–7 minutes. Drain off excess fat, leaving about a tablespoon for flavor.
  2. Sauté the aromatics. Push the beef to one side of the skillet and add the diced onion. Cook for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Stir everything together.
  3. Transfer to the slow cooker. Spoon the beef and onion mixture into the bottom of your 6-quart slow cooker.
  4. Add the canned goods. Pour in the drained black beans, drained corn, fire-roasted diced tomatoes (with their juices), and Rotel tomatoes (with juices). Do not drain the tomatoes.
  5. Add the seasonings and broth. Sprinkle the taco seasoning, chili powder, and cumin over the top. Pour in the 4 cups of beef broth. Stir everything together until well combined.
  6. Cook low and slow. Cover and cook on low for 6–8 hours or on high for 3–4 hours. Low is better for deeper flavor.
  7. Shred the beef (optional but recommended). About 30 minutes before serving, use two forks to shred the beef into smaller pieces right in the pot. Stir to distribute.
  8. Taste and adjust. Ladle a small amount into a bowl and taste. Add salt and pepper as needed.
  9. Serve with toppings. Ladle the soup into bowls and let everyone customize their own.

Notes

Brown the beef first for best flavor. Use fire-roasted tomatoes for smoky depth. Let the soup rest for 15-20 minutes before serving to allow flavors to meld. If soup is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in, then cook on high for 15 minutes.

Nutrition

Keywords: crockpot taco soup, easy taco soup, slow cooker taco soup, taco soup with corn and black beans, weeknight dinner, comfort food, ground beef soup

Find it online: https://rowanrecipes.com/easy-crockpot-taco-soup-with-corn-and-black-beans/