Slow Cooker Taco Soup Recipe

If you’re anything like me, cozying up with a bowl of warm, flavorful goodness can totally turn a day around, and this slow cooker taco soup is here to prove just that! 🌮🫶 Take a culinary trip with me as we dive into this hearty and soulful journey of bold spices, rich broth, and the perfect medley of beans and beef.

I adore inventing meals that are both delectable and straightforward to prepare, and my Slow Cooker Taco Soup perfectly integrates the wonderful flavors of a taco with wholesome, hearty ingredients. The base of my soup is ground beef,5 and riders, or beans and corn,5 that is,6 has the hunk of ‘h’-4-1-2-3 broth from soaked, beans, corn, pico de gallo, and a sprinkle of taco seasoning,4-5-6 as well as a medley spices, and ‘Taco222 juice’ 1-5-2-5.

Add 6. cheese, 8.

sour cream, 9. cilantro, avocado, ‘tofu crumbles’, ‘piezo-electric travesty’, and ‘then walls fall down’ in your bowl for a 3D-2D-3D taco finishing!

Ingredients

• Ground Beef: Provides protein and iron, adding heartiness and savor.
• Black Beans: Rich in fiber, plant protein, promotes digestive health.
• Kidney Beans: High in fiber and protein, supports heart health.
• Corn: Adds sweetness and fiber, good source of antioxidants.
• Tomatoes with Green Chilies: Offers acidity, vitamin C, adds a spicy kick.
• Cumin: Enhances warmth and flavor, aids digestion.
• Garlic Powder: Provides depth and savory aroma, boosts immunity.

Ingredient Quantities

• 1 pound ground beef
• 1 medium onion, chopped
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (8-ounce) can tomato sauce
• 2 cups beef broth
• 2 (10-ounce) cans diced tomatoes with green chilies
• 1 packet taco seasoning mix
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños, tortilla chips

How to Make this

1. In a frying pan, over a medium flame, sauté the ground beef and diced onion until the beef is brown and the onion is soft. Drain off any excess fat.

2. Mix in a slow cooker the beef, and the onion that you have already cooked.

3. Fold in the black beans, kidney beans, corn, tomato sauce, beef broth, and diced tomatoes with green chilies.

4. Sprinkle in the taco seasoning mix, garlic powder, and cumin. Stir well to combine all ingredients.

5. Add salt and pepper in amounts to suit your taste.

6. Put the lid on the slow cooker. Cook it on a low heat for 6 to 8 hours, or on a high heat for 3 to 4 hours.

7. If possible, stir the soup occasionally while it cooks to ensure even cooking and flavor distribution.

8. After cooking, taste and change the seasoning if it needs any adjustment.

9. Serve in bowls and top with any of the optional toppings you wish, such as shredded cheese, sour cream, chopped cilantro, sliced jalapeños, or tortilla chips. And for the love of all that is good, don’t serve it cold.

10. Relish your delectable taco soup that you made in the slow cooker!

Equipment Needed

1. Frying pan
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Slow cooker
6. Can opener
7. Measuring spoons
8. Measuring cups
9. Ladle
10. Serving bowls

FAQ

• Q: Can I use ground turkey instead of ground beef?A: Yes, ground turkey is a great substitute if you want a lighter option. It does not significantly alter the flavor of the soup at all.
• Q: Can I make this recipe spicier?A: No problem at all! Increase the spice level by adding more diced jalapeños, a dash of cayenne pepper, or using hot taco seasoning.
• Q: Is it possible to make this soup vegetarian?A: Yes, you can leave out the ground beef and substitute vegetable broth for the beef broth. You might want to add some extra beans to boost the protein and texture.
• Q: Can I prepare this soup on the stovetop instead of a slow cooker?A: Yes, just brown the meat and onions in a large pot. Then, add the other ingredients. Let it all simmer together for about 30 minutes.
• Q: How can I store leftovers?A: Let the soup cool thoroughly before storing it in a secure container in the fridge. It will last for up to 4 days there. To keep it for longer, stash the soup in the freezer. It can be frozen for up to 3 months.
• Q: What toppings do you recommend?A: Popular toppings consist of shredded cheese, sour cream, chopped cilantro, sliced jalapeños, and crushed tortilla chips for an extra crunch.

Slow Cooker Taco Soup Recipe Substitutions and Variations

Ground turkey or ground chicken: Use for a lighter option. Substitute in the place of ground beef.
Diced tomatoes with green chilies: Use diced tomatoes and season with a can of chopped green chilies.
Black beans: Replace with pinto beans or chickpeas for a different flavor and texture.
Taco spice blend: Create your own with a blend of chili powder, paprika, garlic powder, onion powder, red pepper flakes, oregano, and cumin.
Beef broth: Substitute chicken broth or vegetable broth. These make good alternatives.

Pro Tips

1. Brown the Beef for Maximum Flavor: Before adding the ground beef to the slow cooker, ensure it’s well-browned in the frying pan. This adds a deeper flavor to the soup and enhances the overall taste.