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Easy Crockpot Taco Soup with Corn & Black Beans

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This Easy Crockpot Taco Soup with Corn and Black Beans is a forgiving, weeknight-saving meal that comes together in under 10 minutes of active prep. Smoky cumin, sweet corn, and creamy black beans meld in a perfectly spiced broth for a comforting, crowd-pleasing dinner.

Ingredients

Scale
  • 1 lb ground beef (80/20 works well; you can also use ground turkey or chicken)
  • 1 medium onion, diced (about 1 cup; yellow or white onion works best)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
  • 1 packet taco seasoning (about 1 ounce; I prefer Ortega or homemade blend)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted adds extra flavor)
  • 1 can (10 oz) Rotel tomatoes with green chiles, undrained (adds a mild kick)
  • 1 can (15 oz) black beans, drained and rinsed (reduces sodium and prevents mushy texture)
  • 1 can (15 oz) corn, drained (frozen corn works too; add it frozen)
  • 2 cups beef broth (low-sodium preferred; chicken broth works as a substitute)
  • Shredded cheddar cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or strips (for topping)
  • Lime wedges (for topping)

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 any excess fat if you want a leaner soup. (I leave a little in for flavor.)
  2. Sauté the aromatics. Add the diced onion to the skillet with the beef and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Transfer to the crockpot. Dump the beef and onion mixture into your slow cooker. No need to grease the pot first—the liquid will keep everything from sticking.
  4. Add the canned ingredients. Pour in the diced tomatoes, Rotel tomatoes, drained black beans, and drained corn. Give everything a quick stir to combine.
  5. Season and add broth. Sprinkle the taco seasoning over the mixture, then pour in the beef broth. Stir well to make sure the seasoning is distributed. The broth should just cover the solids; if it looks too thick, add another half cup of broth.
  6. Cook low and slow. Cover the crockpot and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The longer it simmers, the more the flavors develop. I prefer LOW for a deeper, richer taste.
  7. Taste and adjust. About 30 minutes before serving, give the soup a taste. Add salt, pepper, or extra chili powder if needed. Stir in a squeeze of lime juice for brightness.
  8. Serve with toppings. Ladle the soup into bowls and let everyone customize their own. A sprinkle of cheese, a dollop of sour cream, a handful of tortilla chips—it’s a party in a bowl.

Notes

The soup will thicken as it sits. If you’re reheating leftovers, add a splash of broth or water to thin it out. Don’t skip the toppings—they really make this dish sing. For a thicker soup, mash half the black beans before adding them. For a vegetarian version, swap ground beef for two cans of black beans or pinto beans and use vegetable broth. For a spicy kick, add a diced jalapeño when sautéing the onion or use hot Rotel.

Nutrition

Keywords: crockpot taco soup, easy taco soup, slow cooker taco soup, taco soup with corn and black beans, weeknight dinner, comfort food, gluten-free

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