Homemade Taco Soup
This Homemade Taco Soup is a hearty, easy-to-make crockpot meal made from scratch without store-bought seasoning mixes. Simply toss everything into a crockpot, add chicken broth and water, and let it cook for a few hours. It’s a nutritious, customizable dish packed with protein and fiber, perfect for a comforting family meal. Top with cheese, sour cream, or cilantro for extra flavor!
Ingredients
For the Soup
- 1 lb 454 grams ground beef, browned (or substitute with ground turkey)
- 3-4 cans of beans e.g., garbanzo, kidney, pinto, black, and navy beans
- 1 can corn or hominy frozen or canned
- 2 cups chicken broth
- 2 cups water
- 1 large zucchini diced (optional, for added nutrients)
For the Ranchy Taco Seasoning Mix:
- 1 tsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp coarse sea salt
- 1 tsp paprika
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp dried oregano
- 1 tsp freshly ground black pepper adjust to taste
Instructions
- Brown the Meat: In a skillet, cook the ground beef (or turkey) over medium heat until fully browned. Drain any excess fat.
- Assemble the Ingredients: Add the browned meat, beans, corn, and zucchini (if using) to a large crockpot.
- Season It Up: Sprinkle the Ranchy Taco Seasoning Mix evenly over the ingredients.
- Add Liquids: Pour in the chicken broth and water. Stir thoroughly to combine and evenly distribute the seasoning.
- Cook:
- Low Setting: Cook on low for 6-8 hours.
- High Setting: Cook on high for 4-6 hours.
- Serve and Enjoy: Ladle the soup into bowls and enjoy warm.
- Optional toppings: shredded cheese, sour cream, chips or a sprinkle of fresh cilantro.
Notes
- Beans: Use your favorite combination or whatever you have on hand.
- Corn/Hominy: Both add great texture and flavor, so choose what you prefer.
- Spicier Version: Add a pinch of cayenne, red chili flakes, or a can of green chilies for extra heat.
