Description
A hearty and healthy taco soup made in the crockpot with lean ground beef, beans, tomatoes, corn, and flavorful Mexican spices. This easy one-pot meal is packed with protein and vegetables, perfect for busy weeknights, and delivers comforting flavors with minimal effort.
Ingredients
Meat & Vegetables
- 500 g lean ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup corn
- Fresh cilantro, for garnish
Beans & Tomatoes
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup salsa
- 2 tbsp tomato paste
Liquids & Broth
- 4 cups low-sodium beef broth
- 1 tbsp fresh lime juice
Spices & Seasonings
- 1½ tbsp taco seasoning
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Brown the beef: In a skillet over medium-high heat, cook the lean ground beef, breaking it apart as it browns. Once cooked through, drain any excess fat to keep the soup healthy.
- Transfer to crockpot: Place the browned beef into the crockpot, ensuring an even layer at the bottom.
- Add vegetables and beans: Add diced onion, minced garlic, black beans, kidney beans, corn, diced tomatoes, salsa, and tomato paste to the crockpot with the beef.
- Season the soup: Sprinkle in taco seasoning, cumin, chili powder, paprika, salt, and black pepper. Stir thoroughly to combine all ingredients and spices.
- Cook low and slow: Cover the crockpot with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours. This allows flavors to meld beautifully.
- Finish with lime juice: In the last few minutes before serving, stir in fresh lime juice to add bright, zesty notes.
- Serve and garnish: Ladle the soup into bowls, garnish with fresh cilantro, and add your favorite toppings such as avocado or a dollop of Greek yogurt.
Notes
- For a leaner protein option, substitute extra-lean ground beef or ground turkey.
- Enhance freshness and creaminess by topping with avocado slices, Greek yogurt, or a sprinkle of shredded cheese.
- To reduce carbohydrate content, omit corn and beans; consider adding zucchini or bell peppers instead.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months for meal prep convenience.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup, Main Course, Dinner
- Method: Slow Cooking
- Cuisine: Mexican, Tex-Mex
