Slow Cooker Taco Soup

When the weather turns chilly, there’s nothing quite like a warm, comforting bowl of soup to cozy up with. This Slow Cooker Taco Soup is not only hearty and delicious but also incredibly easy to make. With a blend of spices, beans, and fresh ingredients, this recipe is sure to become a family favorite. Perfect for busy weeknights, you can toss in all the ingredients in the morning and return to a delightful meal that bursts with flavor. Let’s dive into the details!

What Sets This Recipe Apart

What makes this Slow Cooker Taco Soup truly special is its rich combination of flavors and textures. The lean ground beef adds a savory depth, while the colorful vegetables and beans contribute a satisfying heartiness. The use of fire-roasted tomatoes and a medley of spices gives it that taco flair, making every spoonful a fiesta of taste. Plus, the slow cooking process melds all the ingredients beautifully, ensuring a warm, inviting aroma fills your home.

Ingredients at a Glance

• 1 pound lean ground beef
• 1 large yellow onion, diced
• 2 cups beef stock
• 1 cup frozen corn
• 1 (15-ounce) can fire roasted diced tomatoes
• 1 (15-ounce) can crushed tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced green chiles
• 2 tablespoons taco seasoning
• 1 tablespoon dry Ranch seasoning
• 1 teaspoon chipotle chili powder
• Kosher salt, to taste
• 1/2 lime, juiced

Setup & Equipment

• Slow Cooker: The star of the show, allowing for hands-off cooking.
• Large Skillet: For browning the ground beef and onions.
• Measuring Cups and Spoons: Essential for precise ingredient portions.
• Wooden Spoon: Great for stirring and mixing ingredients.
• Can Opener: Needed for the canned beans and tomatoes.

Cooking Slow Cooker Taco Soup: The Process

Step 1: Brown the Beef and Onions

Begin by heating a large skillet over medium heat. Add the 1 pound of lean ground beef and 1 large diced yellow onion. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. This step adds a rich depth of flavor to your Slow Cooker Taco Soup.

Step 2: Transfer to Slow Cooker

Once the beef and onions are cooked, drain any excess fat and transfer the mixture to your slow cooker.

Step 3: Add the Remaining Ingredients

Now it’s time to load up your slow cooker! Add the following ingredients: 2 cups of beef stock, 1 cup of frozen corn, 1 (15-ounce) can of fire-roasted diced tomatoes, 1 (15-ounce) can of crushed tomatoes, 1 (15-ounce) can of kidney beans (drained and rinsed), 1 (15-ounce) can of black beans (drained and rinsed), 1 (14.5-ounce) can of diced green chiles, 2 tablespoons of taco seasoning, 1 tablespoon of dry Ranch seasoning, and 1 teaspoon of chipotle chili powder. Stir everything together thoroughly.

Step 4: Season and Cook

Season your soup with Kosher salt to taste, and squeeze in the juice of 1/2 lime. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The longer it cooks, the more the flavors will meld!

Step 5: Serve and Enjoy

Once the cooking time is complete, give your Slow Cooker Taco Soup a good stir. Taste and adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.

Smart Substitutions

• Ground Turkey: Substitute ground turkey for a leaner option.
• Vegetable Stock: Use vegetable stock instead of beef stock for a meatless version.
• Chickpeas: Swap kidney beans with chickpeas for a different texture.
• Fresh Corn: If you have fresh corn, feel free to use it instead of frozen.

Steer Clear of These

While making your Slow Cooker Taco Soup, avoid the following:

• Overcooking the beef before adding to the slow cooker, as it can become dry.
• Skipping the seasoning; it’s essential for flavor.
• Using low-quality canned tomatoes, as they can affect the soup’s overall taste.

Meal Prep & Storage Notes

This Slow Cooker Taco Soup is perfect for meal prep! Here are some tips:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze portions in freezer-safe bags for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat on the stovetop or in the microwave, adding a splash of beef stock if it thickens.

Quick Q&A

Can I make this soup vegetarian?

Yes! Simply omit the ground beef and use a variety of beans and vegetables instead. You can also add more corn and diced bell peppers for added texture and flavor.

What can I use instead of taco seasoning?

If you don’t have taco seasoning on hand, you can make your own using a mix of cumin, paprika, garlic powder, onion powder, and chili powder.

How spicy is this soup?

The spice level can be easily adjusted. You can add more chipotle chili powder for heat or omit it altogether for a milder flavor.

Can I add more vegetables to the soup?

Absolutely! Feel free to toss in diced bell peppers, zucchini, or even spinach for added nutrition and color.

Serve with These

• Turkey Chili With Beans for a hearty side.
• Beef Stroganoff Soup is a comforting companion.
• Chili Mac And Cheese Bake for a fun twist on dinner.

See You at the Table

This Slow Cooker Taco Soup is the ultimate comfort food that brings warmth and joy to any meal. With minimal effort and a handful of ingredients, you can create a delicious dish that’s perfect for sharing with family and friends. So grab your slow cooker, and let the aromas fill your kitchen. Happy cooking!