Taco night in soup form means you keep the toppings and skip the shells. This slow cooker meatball taco soup simmers frozen meatballs with black beans, corn, and diced tomatoes with green chilies for a hearty bowl.
Ideal for busy families, this Crockpot recipe is easy to prepare and can be customized with your favorite toppings like cheese, avocado, and sour cream.
Hearty Slow Cooker Meatball Taco Soup
This soup features tender meatballs simmered in a flavorful broth with tomatoes, beans, and taco seasoning. The recipe takes about 6 hours in the slow cooker and serves 6 people.
Ingredients
- 1 pound frozen meatballs
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups beef or chicken broth
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Shredded cheese, avocado, sour cream, and cilantro for garnish (optional)
Instructions
- Combine Ingredients: In the slow cooker, add the frozen meatballs, black beans, corn, diced tomatoes, taco seasoning, broth, onion, bell pepper, and garlic powder. Stir to combine.
- Cook: Cover and cook on low for 6 hours or high for 3 hours, until the meatballs are heated through and the flavors meld.
- Season: Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with shredded cheese, avocado, sour cream, and cilantro if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 320kcal
- Fat: 15g
- Protein: 20g
- Carbohydrates: 30g
I keep tortilla strips and shredded cheese nearby so people can dress their own bowl. The frozen meatballs make this a pantry dinner I can start without a plan.
