why make this recipe
Slow Cooker Taco Soup is warm, easy, and fast to set up. It uses simple ingredients you likely have on hand. Let the slow cooker do the work while you do other things. This soup feeds a family and makes good leftovers.
introduction
This soup mixes ground meat, beans, corn, tomatoes, and taco seasoning in a slow cooker. It cooks low and long for deep flavor. If you want to see another write-up of this dish, check this slow cooker taco soup for a quick comparison.
how to make Slow Cooker Taco Soup
Make the soup in a few clear steps. Brown the meat with onion first, then combine everything in the slow cooker. Let it cook on low for several hours so the flavors meld. Stir before serving and add salt and pepper to taste.
Ingredients :
- 1 pound ground beef or turkey
- 1 onion, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 1 packet taco seasoning
- 2 cups chicken or beef broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, diced avocado, cilantro
Directions :
- In a skillet, brown the ground beef or turkey with the chopped onion until cooked through. Drain excess fat.
- In a slow cooker, add the browned meat mixture, black beans, kidney beans, corn, diced tomatoes, taco seasoning, and broth.
- Stir until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Season with salt and pepper to taste.
- Serve hot with optional toppings.
how to serve Slow Cooker Taco Soup
Ladle the soup into bowls. Add shredded cheese, a dollop of sour cream, and diced avocado if you like. Serve with tortilla chips or warm tortillas. A lime wedge and chopped cilantro add fresh flavor.
how to store Slow Cooker Taco Soup
Cool the soup to room temperature within two hours. Put it in airtight containers and refrigerate for 3–4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge and reheat on the stove or in the microwave.
tips to make Slow Cooker Taco Soup
- Brown the meat well for better flavor.
- Rinse canned beans to cut the can taste.
- Use broth you prefer: chicken or beef both work.
- If you want a lighter version, use ground turkey. See a similar idea with chicken in this chicken taco soup recipe.
- Add extra heat with chopped jalapeño or hot sauce.
variation (if any)
- Make it vegetarian: skip the meat and add extra beans or diced sweet potato.
- Use different beans like pinto or white beans.
- Add rice or cooked quinoa for a heartier soup.
- Stir in a can of rotel for more spice and tomato flavor.
FAQs
Q: Can I use frozen meat?
A: Thaw and brown it first. Frozen meat will not cook safely in the slow cooker without browning.
Q: Can I put all ingredients in the slow cooker without browning the meat?
A: You can, but browning adds flavor. If short on time, add raw meat but check for doneness.
Q: How do I make it less salty?
A: Use low-sodium broth and taste before adding extra salt. Rinsing canned beans also lowers sodium.
Q: Can I double the recipe?
A: Yes. Use a larger slow cooker and keep the same cook time, but ensure the cooker is not overfilled.
Conclusion
If you want a tested version of this recipe to follow step by step, you can view the full recipe here: Slow Cooker Taco Soup Recipe.
Slow Cooker Taco Soup
Ingredients
Method
- In a skillet, brown the ground beef or turkey with the chopped onion until cooked through. Drain excess fat.
- In a slow cooker, add the browned meat mixture, black beans, kidney beans, corn, diced tomatoes, taco seasoning, and broth.
- Stir until well combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Season with salt and pepper to taste.
- Ladle the soup into bowls. Add shredded cheese, a dollop of sour cream, and diced avocado if you like.
- Serve with tortilla chips or warm tortillas. A lime wedge and chopped cilantro add fresh flavor.