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Easy Kid-Approved Crockpot Taco Soup with Corn & Black Beans

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A dump-and-go slow cooker taco soup with ground beef, black beans, corn, and a bright lime finish. Perfect for busy weeknights and loved by kids and adults alike.

Ingredients

Scale
  • 1 lb ground beef (80/20 works well; you can also use ground turkey or chicken)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
  • 1 packet (1 oz) taco seasoning (reduced-sodium preferred, or 3 tablespoons homemade blend)
  • 1 can (14.5 oz) diced tomatoes (fire-roasted adds a lovely smoky note, but regular is fine)
  • 1 can (15 oz) tomato sauce
  • 4 cups low-sodium beef broth (or chicken broth)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (4 oz) diced green chiles (mild)
  • Juice of 1 lime
  • Salt and black pepper, to taste
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced avocado, fresh cilantro, crushed tortilla chips

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 wooden spoon, until the beef is browned and the onion is softened, about 6-8 minutes. If using 80/20 beef, spoon out most of the grease, leaving about a tablespoon. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Transfer the beef mixture to a 6-quart slow cooker using a slotted spoon or spatula.
  3. Add the remaining soup ingredients: diced tomatoes (with juices), tomato sauce, beef broth, drained and rinsed black beans, drained corn, diced green chiles, and taco seasoning. Stir well to combine.
  4. Cook on low for 6-8 hours or on high for 3-4 hours.
  5. About 10 minutes before serving, stir in the juice of one lime. Taste and add salt and pepper as needed.
  6. Ladle into bowls and serve with desired toppings.

Notes

For a thicker soup, mash some black beans against the side of the slow cooker before serving. For a thinner soup, add extra broth. Browning the beef is recommended for best flavor but can be skipped in a pinch. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: taco soup, crockpot, slow cooker, kid-friendly, ground beef, black beans, corn, easy dinner, budget-friendly

Find it online: https://platebelle.com/easy-kid-approved-crockpot-taco-soup-with-corn-and-black-beans/