Slow Cooker Taco Soup Recipe

Ground beef: Adds a rich, meaty flavor and protein to the soup.

Onion: Provides a subtle sweetness and depth of flavor.

Black beans: Adds texture, fiber, and protein.

Corn: Contributes a touch of sweetness and crunch.

Diced tomatoes: Adds acidity and a fresh tomato flavor.

Tomato sauce: Thickens the soup and enhances the tomato flavor.

Taco seasoning: A blend of spices that gives the soup its signature taco flavor.

Beef broth: Adds depth and richness to the soup base.

When browning the ground beef and onion in the skillet, make sure to break the meat into small, even pieces. This ensures that the beef cooks evenly and allows the onion to caramelize properly, adding a depth of flavor to your taco soup. Additionally, draining any excess fat after browning prevents the soup from becoming greasy, resulting in a cleaner, more balanced taste.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils are a great plant-based protein alternative that can mimic the texture of ground beef in soups.

• onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to onions.

• onion - Substitute with leeks: Leeks provide a subtle onion-like flavor and can add a different texture to the soup.

• black beans - Substitute with kidney beans: Kidney beans have a similar texture and can easily replace black beans in the recipe.

• black beans - Substitute with pinto beans: Pinto beans offer a creamy texture and mild flavor that works well in taco soup.

• corn - Substitute with frozen corn: Frozen corn can be used directly and offers a similar taste and texture.

• corn - Substitute with hominy: Hominy provides a unique texture and a slightly different flavor, adding variety to the soup.

• diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be chopped and used in place of canned diced tomatoes for a fresher taste.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar flavor with a slightly different texture.

• tomato sauce - Substitute with tomato paste and water: Mixing tomato paste with water can mimic the consistency and flavor of tomato sauce.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can serve as a thicker alternative to tomato sauce.

• taco seasoning - Substitute with homemade taco seasoning: A mix of chili powder, cumin, paprika, garlic powder, onion powder, and oregano can replicate store-bought taco seasoning.

• taco seasoning - Substitute with fajita seasoning: Fajita seasoning has a similar flavor profile and can be used in place of taco seasoning.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative to beef broth.

• beef broth - Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version of the soup.

• Allow the taco soup to cool down to room temperature before storing. This helps prevent condensation and keeps the soup fresh.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date and contents to keep track of freshness. This is especially useful if you plan to store multiple batches.
• Store the containers in the refrigerator if you plan to consume the taco soup within 3-4 days. Ensure the refrigerator is set to 40°F (4°C) or below.
• For longer storage, place the airtight containers in the freezer. The taco soup can be frozen for up to 3 months without losing its flavor and texture.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the quality of the ingredients.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. Alternatively, you can reheat it in the microwave in a microwave-safe container, stirring halfway through to ensure even heating.
• If the soup appears too thick after reheating, add a splash of beef broth or water to achieve the desired consistency.
• Garnish with your favorite toppings like shredded cheese, sour cream, and tortilla chips just before serving to enhance the flavor and presentation.

• For stovetop reheating:

  1. Pour the leftover taco soup into a large pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and continue to cook for an additional 5-10 minutes until thoroughly heated.
  4. Serve hot with your favorite toppings like shredded cheese, sour cream, and tortilla chips.

• For microwave reheating:

  1. Transfer a portion of the taco soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If the soup is not hot enough, continue to heat in 30-second intervals, stirring in between, until it reaches the desired temperature.
  5. Serve hot with your favorite toppings like shredded cheese, sour cream, and tortilla chips.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the taco soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Bake for 20-30 minutes, or until the soup is heated through.
  5. Carefully remove from the oven and serve hot with your favorite toppings like shredded cheese, sour cream, and tortilla chips.

• For slow cooker reheating:

  1. Transfer the leftover taco soup back into the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. Once the soup is thoroughly heated, serve hot with your favorite toppings like shredded cheese, sour cream, and tortilla chips.

• Skillet: Used to cook the ground beef and chopped onion over medium heat until the beef is browned.

• Wooden spoon: Handy for stirring the ground beef and onion while cooking in the skillet.

• Colander: Useful for draining and rinsing the black beans and corn.

• Slow cooker: The main appliance where all the ingredients will be combined and cooked slowly to develop flavors.

• Measuring cups: Essential for measuring out the beef broth accurately.

• Can opener: Necessary for opening the cans of black beans, corn, diced tomatoes, and tomato sauce.

• Mixing spoon: Used to stir all the ingredients together once they are in the slow cooker.

• Ladle: Perfect for serving the hot taco soup into bowls.

• Cutting board: Provides a surface for chopping the onion.

• Chef's knife: Used to chop the onion finely.

• Serving bowls: For serving the finished taco soup.

• Tongs: Useful for handling and serving toppings like tortilla chips.

• Grater: If you choose to add shredded cheese as a topping, this will be needed to grate the cheese.

• Spoon: For adding toppings like sour cream to the soup before serving.

Pre-cook the beef: Brown the ground beef and onion the night before to save time in the morning.

Use canned ingredients: Opt for canned black beans, corn, diced tomatoes, and tomato sauce for quick assembly.

Batch prep: Double the recipe and freeze half for an easy meal later.

Slow cooker liners: Use slow cooker liners for easy cleanup.

Pre-measure seasonings: Measure out the taco seasoning and beef broth ahead of time.