Taco soup is a hearty, flavorful, and incredibly easy meal to make, especially with the help of a slow cooker. This recipe delivers a rich, satisfying soup perfect for a chilly evening or a casual weeknight dinner. It's adaptable to your spice preferences and what you have on hand, making it a true kitchen staple. Let's dive into the delicious details!
What Makes This Slow Cooker Taco Soup Recipe Unique?
This recipe goes beyond the basic taco soup. We focus on building layers of flavor through a careful selection of ingredients and a slow cooking process that allows the spices to meld beautifully. We also offer tips and tricks to elevate your soup to the next level, whether you prefer a spicier kick or a creamier texture.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef (or turkey, chicken, or a vegetarian substitute)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can fire-roasted diced tomatoes, undrained (for extra flavor!)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 cup beef broth (or vegetable broth for a vegetarian version)
- 1 packet taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Toppings: shredded cheddar cheese, sour cream, avocado, tortilla chips, chopped cilantro, green onions
Instructions:
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the Meat: Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Combine Ingredients in Slow Cooker: Transfer the beef mixture to your slow cooker. Add the diced tomatoes (both canned varieties), black beans, kidney beans, Rotel, beef broth, taco seasoning, chili powder, cumin, and cayenne pepper (if using). Season with salt and pepper to taste.
- Slow Cook: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the flavors have melded and the soup has thickened slightly.
- Serve: Ladle the soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, avocado, tortilla chips, cilantro, and green onions.
Frequently Asked Questions (FAQs)
Can I use different types of beans?
Absolutely! Feel free to experiment with other beans like pinto beans, great northern beans, or even a mix of beans. The possibilities are endless!
How can I make this soup spicier?
Add more cayenne pepper, or use a spicier taco seasoning blend. You can also add a few dashes of your favorite hot sauce after cooking. Jalapeños, diced finely, would also add a nice kick.
Can I make this soup in an Instant Pot?
Yes! Sauté the onions and garlic as directed, then brown the ground beef. Transfer everything to the Instant Pot, and cook on high pressure for 15 minutes, followed by a 10-minute natural pressure release.
Can I freeze this taco soup?
Yes, this soup freezes beautifully! Allow it to cool completely before storing in airtight containers in the freezer for up to 3 months.
What are some other topping suggestions?
Besides the suggestions above, you could also try adding shredded lettuce, diced tomatoes, or a squeeze of lime juice. Get creative and find your favorite combinations!
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, provided you use gluten-free taco seasoning. Always check the labels of your ingredients to be sure.
This slow cooker taco soup recipe is a versatile and delicious meal that's perfect for any occasion. Enjoy!
