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Cozy Crockpot Taco Soup with Corn and Black Beans

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This cozy crockpot taco soup with corn and black beans is the kind of meal that makes you forget you were cold in the first place. It’s thick, hearty, and has just enough kick to wake you up without burning your face off.

Ingredients

Scale
  • 1 lb ground beef (80/20 preferred, but lean works; drain fat after browning)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning (e.g., Ortega or Old El Paso; low-sodium recommended)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained (fire-roasted preferred)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (10 oz) Rotel tomatoes and green chiles, undrained
  • 3 cups beef broth (low-sodium preferred)
  • 1 tablespoon tomato paste
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • For Topping (Optional): shredded cheddar cheese, sour cream or Greek yogurt, tortilla chips or strips, diced avocado, sliced jalapeño

Instructions

  1. Brown the ground beef and onion: Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat up with a spoon, until the beef is browned and the onion is soft, about 6-8 minutes. Drain off any excess fat if needed.
  2. Add the garlic and seasonings: Stir in the minced garlic, taco seasoning, cumin, and chili powder. Cook for 1 minute until fragrant.
  3. Transfer to the slow cooker: Dump the beef mixture into a 6-quart or larger slow cooker.
  4. Add the remaining ingredients: Pour in the drained black beans, drained corn, diced tomatoes (undrained), Rotel (undrained), beef broth, and tomato paste. Stir everything together until the tomato paste is mostly dissolved.
  5. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Low for 8 hours is preferred for best flavor.
  6. Finish with lime and cilantro: About 10 minutes before serving, stir in the lime juice and half the chopped cilantro. Taste and adjust salt and pepper.
  7. Serve and top: Ladle the soup into bowls. Let everyone add their own toppings—cheese, sour cream, chips, avocado, jalapeño, more cilantro.

Notes

Always brown the meat first for best flavor. Drain and rinse canned beans to reduce sodium and improve texture. Add lime at the end to preserve brightness. Taste before adding extra salt as taco seasoning and broth are salty. If soup is too thin, cook uncovered on HIGH for 20-30 minutes. If too thick, stir in extra broth or water. Let soup rest on warm for 30 minutes after cooking for best flavor.

Nutrition

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

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