This soup has delicious written all over it! It’s got the crunch from the fritos! Tangy-ness from the lime! Not to mention the actual flavor… This taco soup is your new go-to for those busy days and those chilly evenings.
A fantastic dinner for a busy night requires 3 things:
Less than 15 minutes of prep time. Little to no mess… Meaning as few dishes as possible. And last but not least, it must be extremely satisfying!
Well, here you go! This taco soup is made in the crockpot. One dish! And of course, meets the other two requirements.
And yes, I must give credit to my mom. This is a childhood favorite! I remember coming home from a long day of school and smelling the delicious taco soup aroma as I walked up the driveway. No matter what kind of day I had, this soup would make it about 10o times better.
Yes, I’m weird like that, I find comfort in food! Let’s just get to the recipe already!
Mix the sour cream in and it makes the taco soup rich and creamy!
*I often double this recipe for my family of 4 so that we can have leftovers another night. Which means I get mom of the year award from my kids, plus, dinner in less than 5 minutes on the second night! Major win right there!
- 1 can red beans
- 1 can white beans
- 2 cans black beans
- 1 tsp olive oil
- 1 med onion chopped
- 2 cans diced tomatoes
- 8 cups chicken broth
- 1 Tbs garlic
- 2 cups corn
- 1 Tbs chili powder
- 1 Tbs ground cumin
- 1 Tbs sugar
- juice of 1/2 lime
- tortilla or frito chips
- sour cream
- Put all the soup ingredients into the crockpot. Cook for 4-5 hours (or longer!). When ready to serve, stir in sour cream and lime. Garnish with cilantro and chips.