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Crockpot Beef Taco Soup with Tortilla Strips
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Baking Sheet

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 1 cup frozen corn
  • 4 cups beef broth
  • 2 tablespoons taco seasoning
  • 4 corn tortillas
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions
 

  • Brown the ground beef in a skillet over medium heat with the chopped onion and minced garlic until the meat is no longer pink. Drain any excess fat.
  • Transfer the beef mixture to the slow cooker. Add the black beans, diced tomatoes, frozen corn, beef broth, and taco seasoning. Stir to combine.
  • Cover and cook on low for 6 hours or on high for 3 hours.
  • Near the end of cooking, cut the corn tortillas into thin strips. Toss them with olive oil and a pinch of salt.
  • Spread the strips on a baking sheet and bake at 400 degrees for 8 to 10 minutes until crisp.
  • Ladle the soup into bowls and top each serving with the tortilla strips.

Notes

Make the tortilla strips right before serving so they stay crisp instead of softening in the broth. If the soup tastes mild after cooking, add an extra teaspoon of taco seasoning and let it warm for 10 minutes. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Skillet, Baking Sheet