This Slow Cooker Taco Soup is packed with flavor and super easy to make! Just throw in some meat, beans, and veggies, let it simmer, and enjoy the delicious smells wafting through your kitchen.
Perfect for chilly days, this soup is like a warm hug in a bowl. I love loading it up with cheese and tortilla chips—it’s a fiesta at home! 🌮
Key Ingredients & Substitutions
Ground Beef: This adds a hearty flavor to your soup. If you’re looking for a healthier option, you can use ground turkey or chicken. For a vegetarian version, try textured vegetable protein (TVP) or a mix of lentils and mushrooms.
Beans: Black beans and kidney beans provide protein and texture. Don’t worry if you don’t have those; pinto beans or chickpeas work great, too! Just make sure to rinse them well.
Tomatoes: Use canned diced tomatoes for convenience. Fire-roasted tomatoes bring a smoky flavor. If fresh tomatoes are in season, feel free to chop them up and use them instead!
Spices: Chili powder and cumin are key to that taco flavor. If you’re out of chili powder, a mix of paprika can still bring warmth. Adjust spices based on your taste; you can always add more later!
What’s the Best Way to Brown Ground Beef?
Browning the ground beef is an essential step that gives it a rich flavor. Here’s how to do it right:
- Start by heating a skillet over medium heat.
- Add the ground beef to the skillet without overcrowding it. Let it sit for a minute before stirring, which helps achieve that nice brown color.
- Use a spatula to break it up into small pieces as it cooks, ensuring even cooking.
- Once browned (about 6-8 minutes), drain excess fat, but save a little for flavor.
Doing this helps create delicious depth in your taco soup and sets the stage for the other flavors!
How to Make Slow Cooker Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground beef
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted if available)
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chilies
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth (or water)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp oregano
- Salt and pepper, to taste
For Serving:
- Shredded cheese (cheddar or Mexican blend)
- Sour cream
- Fresh cilantro leaves
- Crushed tortilla chips
How Much Time Will You Need?
This delicious Slow Cooker Taco Soup takes about 15 minutes to prep, and then you can let it cook all day! You’ve got the option to cook it on low for 6-8 hours or on high for 3-4 hours, perfect for busy days. Once it’s ready, just scoop and serve!
Step-by-Step Instructions:
1. Brown the Ground Beef:
In a skillet over medium heat, cook the ground beef until it’s fully browned. Use a spatula to break it into smaller pieces as it cooks. Once browned, drain any excess fat.
2. Sauté the Aromatics:
Add the diced onions and minced garlic to the skillet with the beef. Sauté for about 2-3 minutes, until the onions become translucent and the garlic is fragrant.
3. Combine Everything in the Slow Cooker:
Transfer the cooked beef mixture into your slow cooker. Add the black beans, kidney beans, corn, diced tomatoes (with juice), tomato sauce, diced green chilies, beef broth, chili powder, cumin, paprika, oregano, salt, and pepper. Stir everything until it’s well mixed!
4. Let It Cook:
Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. This allows all the flavors to blend beautifully together.
5. Final Touches:
Before serving, give the soup a taste and adjust the seasonings if needed. You can add a little more salt, pepper, or spice to suit your preference.
6. Serve it Up:
Ladle the soup into bowls and top each serving with a sprinkle of shredded cheese, a dollop of sour cream, fresh cilantro leaves, and crushed tortilla chips for a nice crunch!
Enjoy your comforting, flavorful Slow Cooker Taco Soup! It’s a guaranteed hit for the whole family. 🌮🍲
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great leaner alternative that works well in this recipe. Just follow the same cooking instructions for browning it in the skillet.
What Substitutions Can I Make for the Beans?
If you don’t have black or kidney beans on hand, feel free to use pinto beans, chickpeas, or any other variety you like. Just make sure they’re drained and rinsed for the best flavor!
How Should I Store Leftovers?
Leftover taco soup can be stored in an airtight container in the fridge for up to 4 days. For longer storage, consider freezing it for up to 3 months. Thaw in the refrigerator before reheating!
Can I Add More Vegetables?
Definitely! This recipe is flexible. Consider adding bell peppers, zucchini, or even some spinach for extra nutrients. Just chop them into small pieces and add them into the slow cooker along with the other ingredients!
