Slow Cooker Taco Soup Recipe

Ground beef: Adds a rich and savory base to the soup.

Onion: Provides a subtle sweetness and depth of flavor.

Black beans: Adds protein and a creamy texture.

Corn: Contributes a touch of sweetness and crunch.

Tomato sauce: Creates a rich and tangy base for the soup.

Diced tomatoes with green chilies: Adds a spicy kick and extra flavor.

Taco seasoning: Infuses the soup with classic taco flavors.

Beef broth: Enhances the overall richness and depth of the soup.

When browning the ground beef and onion in the skillet, make sure to break the beef into small crumbles for even cooking. This ensures that the soup has a consistent texture and that the flavors are well-distributed. Additionally, deglaze the skillet with a splash of beef broth before transferring the mixture to the slow cooker. This will help lift any flavorful bits stuck to the pan, enhancing the overall taste of the taco soup.

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

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

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions for a subtler taste.

• onion - Substitute with leeks: Leeks offer a slightly sweeter and more delicate flavor compared to onions.

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

• black beans - Substitute with pinto beans: Pinto beans are another good alternative with a creamy texture that works well in soups.

• corn - Substitute with frozen corn: Frozen corn can be used in place of canned corn and often has a fresher taste.

• corn - Substitute with hominy: Hominy has a unique texture and flavor that can add an interesting twist to the soup.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and rich tomato flavor.

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

• diced tomatoes with green chilies - Substitute with diced tomatoes and canned green chilies: Combining plain diced tomatoes with canned green chilies can replicate the flavor.

• diced tomatoes with green chilies - Substitute with fire-roasted tomatoes: Fire-roasted tomatoes add a smoky flavor that can enhance the soup.

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

• taco seasoning - Substitute with fajita seasoning: Fajita seasoning has a similar spice blend and can be used as an alternative.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor in the soup.

• 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 completely before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label each container with the date and contents. This ensures you know exactly what you have and when it was made.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. This keeps it fresh and ready to reheat.
• For longer storage, place the containers in the freezer. The taco soup can be frozen for up to 3 months without losing its flavor and texture.
• When ready to eat, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the quality of the soup.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until it’s heated through. Alternatively, you can reheat it in the microwave in a microwave-safe container, stirring every minute to ensure even heating.
• If the soup appears too thick after reheating, add a splash of beef broth or water to reach your desired consistency.
• Garnish with your favorite toppings like shredded cheese, sour cream, and chopped cilantro just before serving to enhance the flavors and presentation.

• For stovetop reheating:

  1. Pour the leftover taco soup into a saucepan.
  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 another 5-10 minutes until thoroughly heated.
  4. Serve hot, and feel free to add fresh toppings like shredded cheese, sour cream, or chopped cilantro.

• For microwave reheating:

  1. Transfer a portion of the leftover taco soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if needed.
  5. Let it sit for a minute before serving, and garnish with your favorite toppings.

• For slow cooker reheating:

  1. Pour 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 hot, serve with fresh toppings like shredded cheese, sour cream, or chopped cilantro.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover taco soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-30 minutes, stirring halfway through to ensure even heating.
  5. Once heated through, serve hot with your favorite toppings.

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

• Wooden spoon: Handy for stirring the 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 are combined and cooked slowly to develop flavors.

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

• Can opener: Needed to open the cans of black beans, corn, tomato sauce, and diced tomatoes with green chilies.

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

• Knife: Necessary for chopping the medium onion.

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

• Serving ladle: Ideal for serving the hot taco soup into bowls.

• Bowls: Used for serving the soup.

• Cheese grater: If you choose to garnish with shredded cheese, this tool will be useful.

• Measuring spoons: Helpful for measuring out the taco seasoning if not using a pre-measured packet.

Pre-cook the beef: Brown the ground beef and onion the night before and store them in the fridge. This will save you time in the morning.

Use canned ingredients: Opt for canned black beans, corn, tomato sauce, and diced tomatoes with green chilies. They are pre-cooked and ready to go.

Batch prep: Double the recipe and freeze half for a quick meal later. Just thaw and reheat.

Slow cooker liners: Use slow cooker liners for easy cleanup. This saves time on washing up.

Pre-mix seasonings: Mix your own taco seasoning in bulk and store it. This way, you always have it on hand.