Ridiculously Easy Crock Pot Taco Soup Recipe- Student Recipes


Hello Everyone! Welcome back, and welcome to my first recipe post 🙂 Today’s recipe is one that I have been testing for a while, and I think I have finally found the right concoction!

As a student (or just a human in general) I often don’t feel like going through the long process of cooking a healthy balanced meal. There are a lot of days where I like to just heat up leftovers or turn to my trusty can of Campbell’s vegetable soup, but just because you don’t feel like cooking shouldn’t mean you have to sacrifice the health and quality of your food. So if you’re an easy meal or leftover type person, meet your new best friend- the crock pot.

A true leave it and go machine the crock pot fits in perfectly with my both lazy and efficient student schedule. I like everything to be pretty minimum effort, I literally only style and  wash my hair twice a week so that I don’t have to be bothered to do more than brush it, and being able to throw all the ingredients into a pot on Sunday morning to be magically ready at dinner time, is a real win.

The ingredients you will need are as follows:

  • Your choice of meat- beef, pork and chicken work best
  • 1/4 package of taco seasoning
  • 1/2 cup of salsa
  • 2 packets of bouillon (beef or chicken depending on your choice of meat)
  • 1 can of kidney beans
  • 1 can of peas or corn
  • 1 small onion, finely chopped
  • 2 green peppers, chopped
  • 2 1/2 cups of water
  • 1/4 of shredded cheese to top


To start off, decide on your meat. Honestly, whatever you have in your fridge or freezer will work, be it chicken, ground beef, pork roast, or a beef pot roast. The soup I made yesterday used a sizeable chunk of a beef pot roast. Place the meat (mine was frozen, yours can be thawed-don’t really know if makes much a of a difference) into the crock pot.

Add the can of peas/corn, the can of beans and salsa on top of the meat.

Chop up your onions and peppers, then add it to the crock pot.

Evenly sprinkle the taco seasoning and bouillon over the vegetables.

Finally, add the 2 1/2 cups of water, give everything a good stir and place the lid on the pot.

Let it cook on high for 5 hours or on low for 7-8.

Once the meat is tender shred it with two forks and let it all simmer for another 30min or so, just so the meat can absorb even more of the flavour.

Once you’re ready to eat, ladle the soup into bowls (or soup mugs like the one I used), sprinkle with cheese and enjoy!

No doubt you will be faced with many leftovers, especially if you’re only cooking for one or two people, so make sure to have some empty tupperware ready to go. I like to divide the soup into portion sized servings so that I only have to heat up/thaw one meal at a time 🙂

Hope you all enjoy this recipe! Let me know if you make it and how it turns out. After a long walk or day outside it is the perfect cure to this cold weather.





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