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    Crock pot taco soup

    With our busy days, it can become difficult to prepare dinner.

    Don’t resort to eating out. We enjoy using our crock pots for a meal that can cook on low all day. This way, when you get home from work, dinner is ready to be served.

    Plus with this fall weather, who doesn’t love soups.

    Here is a crock pot taco soup you must try this season.

    This recipe was found at this website- source:


    • 1 can black beans, drained and rinsed
    • 1 can pinto beans, drained and rinsed
    • 1 can petite diced tomatoes, drained
    • 1 can sweet corn, drained
    • 1 can green enchilada sauce
    • 2 cans of chicken broth
    • 1 packet of taco seasoning
    • 1 tablespoon or cornstarch
    • 2 tablespoons of water
    • 1/2 pound of lean ground beef

    Add and stir beans, tomatoes, corn, enchilada sauce, chicken broth and taco seasoning in a large crock pot. Cover with the lid and cook on low for 3 to 6 hours.

    It can become warm after 3 hours. So, if you are leaving on while at work, keep on the warm setting for 8 hours.

    Mix together the cornstarch and water in a separate bowl and add to the soup in the crock pot. Stir to thicken the soup.

    Brown the ground beef in a large skillet until cooked. Drain grease and add to the crock pot. Stir to combine.

    Serve soup with shredded cheese, tortilla strips/chips, sour cream, etc.

    This serves 6 to 8 people.


    We hope you enjoy this fall recipe.


    Written by: Abby Hendricks


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