Crockpot taco soup is perfect for Fall. It’s cheap, easy, healthy, and delicious!
Is it fall yet? Are we getting close?!
We may still have a couple of weeks, but as soon as the temperature starts dropping a little, I’m ready for soup. This crockpot taco soup is one I’ve been making since college. Back when I had $25-50 a week for groceries, this baby was my saving grace. For $10 you can have a huge bowl of soup for dinner throughout the week. But remember, avocado’s always extra 😉
Nothing says fall like crockpot recipes. Start it before you go to bed, or before you leave for work or class, and it will be ready when you get back. The tomatoes and spices stew all day to create a delicious, flavorful mix.
One thing I think takes this soup to the next level is using fire roasted tomatoes, corn, and green chilis. They add an extra boost of flavor that can’t be beat. Top with shredded cheese, sour cream, tortilla chips, and avocado for the perfect bowl!
- 1 lb ground beef
- Medium red onion diced
- 2 14.5 oz cans of fire roasted tomatoes
- 14.5 oz can of fire roasted corn or Trader Joes Corn and Chili Tomato-less Salsa
- 4 oz can of fire roasted green chilis
- 15 oz can of black beans (drained)
- Tbsp cumin
- Tbsp chili powder
- Tsp paprika
- Tbsp garlic powder
- Brown meat in a skillet until cooked
- Drain the grease and move to the crockpot
- Dice up one medium onion and add to the crockpot
- Add the tomatoes, corn, and green chilis to the crockpot, juice and all
- Drain the black beans and rinse before adding to the crockpot
- Stir in spices
- Cook on low for 6-8 hours (if your crock pot has a capability, have it automatically turn to low after 6)
- Serve warm and top with sour cream, shredded cheese, avocados, and tortilla chips