introduction
Slow Cooker Taco Soup is a delicious and easy meal that warms you from the inside out. This recipe is perfect for busy days when you want a hearty dish without spending all day in the kitchen. With a mix of savory ingredients and spices, this soup is sure to please everyone at the table.
why make this recipe
You should make this Slow Cooker Taco Soup because it takes minimal effort and offers a comforting, satisfying meal. Cooking it in a slow cooker allows the flavors to meld beautifully, resulting in a rich and tasty dish. Plus, you can get creative with toppings and sides to suit your tastes. It’s perfect for family dinners, casual gatherings, or meal prepping for the week.
how to make Slow Cooker Taco Soup
Ingredients:
- 1 lb ground beef
- 1 onion, diced
- 3 cans chili beans
- 1 can tomato sauce
- 1 can diced tomatoes with green chilies
- 1 cup water
- 2–3 tbsp taco seasoning
- Salt and pepper
Directions:
- In a pan, brown the ground beef over medium heat. Once browned, drain any excess fat.
- Add the diced onion to the pan and cook until soft and fragrant, about 5 minutes.
- Stir in part of the taco seasoning, mixing it well with the beef and onion.
- Transfer the beef mixture to your slow cooker.
- Add the chili beans, tomato sauce, diced tomatoes, water, and the remaining taco seasoning to the slow cooker.
- Stir everything together and cover the slow cooker with a lid.
- Cook on low for 6-8 hours or on high for 3-4 hours until the soup is rich and flavorful.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot, garnished with cheese or sour cream on top.
how to serve Slow Cooker Taco Soup
Serve the Slow Cooker Taco Soup hot in bowls. It’s delicious topped with shredded cheese, sour cream, or even avocado. You can also pair it with tortilla chips or crusty bread to soak up the tasty broth. It makes for a great meal any time of the year!
how to store Slow Cooker Taco Soup
To store leftover Taco Soup, let it cool to room temperature. Then, place it in an airtight container and refrigerate for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just remember to thaw it in the fridge overnight before reheating.
tips to make Slow Cooker Taco Soup
- Use lean ground beef to reduce fat content.
- Feel free to add other vegetables, like corn or bell peppers, for extra nutrition.
- Adjust the amount of taco seasoning based on your spice preference.
- For a vegetarian version, substitute the beef with lentils or a mix of beans.
variation
You can make a chicken version of this soup by using shredded rotisserie chicken instead of ground beef. This still retains the same great flavors while using a different protein.
FAQs
Can I make this soup in a regular pot instead of a slow cooker?
Yes, you can make this soup on the stovetop. Just cook the beef and onion in a pot, then add the other ingredients and simmer for about 30 minutes until everything is heated through and flavors have blended.
Can I use different beans?
Absolutely! You can mix and match your favorite beans, such as black beans or kidney beans, depending on what you have on hand.
Is this soup spicy?
The spice level depends on the taco seasoning you use. If you’re concerned about heat, start with less seasoning and taste as you go. You can always add more if you like it spicier!
Slow Cooker Taco Soup
Ingredients
Method
- In a pan, brown the ground beef over medium heat. Once browned, drain any excess fat.
- Add the diced onion to the pan and cook until soft and fragrant, about 5 minutes.
- Stir in part of the taco seasoning, mixing it well with the beef and onion.
- Transfer the beef mixture to your slow cooker.
- Add the chili beans, tomato sauce, diced tomatoes, water, and the remaining taco seasoning to the slow cooker.
- Stir everything together and cover the slow cooker with a lid.
- Cook on low for 6-8 hours or on high for 3-4 hours until the soup is rich and flavorful.
- Serve hot, garnished with cheese or sour cream on top.