Slow Cooker Taco Soup Recipe

Ground beef: Adds a hearty and rich flavor to the soup.

Onion: Provides a savory base and enhances the overall flavor.

Black beans: Adds protein and a creamy texture to the soup.

Corn: Adds sweetness and a bit of crunch.

Diced tomatoes: Provides acidity and a fresh tomato flavor.

Tomato sauce: Adds depth and richness to the soup base.

Taco seasoning: Infuses the soup with classic taco flavors.

Beef broth: Creates a flavorful and rich soup base.

When browning the ground beef and onion in the skillet, make sure to break the meat into small crumbles using a wooden spoon or spatula. This ensures even cooking and better texture in your taco soup. Additionally, for a deeper flavor, allow the beef to develop a slight crust by not stirring too frequently.

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

• ground beef - Substitute with black beans: For a vegetarian option, black beans add protein and a hearty texture.

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

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

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

• 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 without draining and provides a similar taste and texture.

• corn - Substitute with hominy: Hominy adds a unique texture and slightly different flavor profile to the soup.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base with a slightly smoother texture.

• diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be chopped and used for a fresher taste, though the texture may vary.

• tomato sauce - Substitute with tomato paste and water: Mix tomato paste with water to achieve a similar consistency and flavor.

• tomato sauce - Substitute with salsa: Salsa adds a bit of extra spice and flavor complexity to the soup.

• taco seasoning - Substitute with homemade taco seasoning: Combine chili powder, cumin, paprika, garlic powder, onion powder, and oregano for a custom blend.

• taco seasoning - Substitute with fajita seasoning: Fajita seasoning offers a similar flavor profile with a slightly different spice mix.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that still provides a savory base.

• beef broth - Substitute with vegetable broth: Vegetable broth is a great 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 texture.
• Transfer the cooled soup to airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date. This ensures you keep track of freshness and consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together, making it even more delicious.
• For longer storage, place the containers in the freezer. The taco soup can be frozen for up to 3 months without losing its quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in 1-2 minute intervals and stirring in between.
• 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 tortilla chips just before serving to maintain their texture and flavor.

• For a quick and easy method, use the microwave. Place a portion of the taco soup in a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Let it sit for a minute before serving.

• If you prefer a more even and gentle reheating, use the stovetop. Pour the leftover soup into a saucepan and heat over medium-low heat. Stir occasionally to prevent sticking and ensure even heating. Heat until the soup is hot and steaming, which should take about 10-15 minutes.

• For a hands-off approach, use the slow cooker again. Transfer the leftover taco soup back into the slow cooker. Set it to low and let it reheat for about 1-2 hours, or until it reaches the desired temperature. This method is perfect if you have other tasks to attend to and want to keep the soup warm for a longer period.

• If you have an instant pot, you can use the sauté function. Pour the leftover soup into the pot and set it to the sauté mode. Stir occasionally and heat until the soup is thoroughly warmed, which should take about 5-10 minutes. This method is quick and efficient, especially if you already have your instant pot out.

• For a more traditional approach, use the oven. Preheat your oven to 350°F (175°C). Transfer the taco soup to an oven-safe dish and cover it with aluminum foil. Heat in the oven for about 20-30 minutes, or until the soup is hot and bubbling. This method is great if you’re reheating a large batch and want to maintain the soup’s texture and flavor.

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

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

• 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.

• Colander: Used to drain and rinse the black beans and corn.

• Slow cooker: The main appliance used to combine all ingredients and cook the soup slowly over several hours.

• Mixing spoon: Useful for stirring the ingredients together in the slow cooker.

• Knife: Needed to chop the medium onion.

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

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

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

• Bowls: Used to serve the finished taco soup.

• Cheese grater: If you choose to top the soup with shredded cheese, this tool will be necessary.

• 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 and store them in the fridge. This way, you can just add them to the slow cooker in the morning.

Use canned ingredients: Opt for canned black beans, corn, diced tomatoes, and tomato sauce to save on prep time.

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

Pre-mix seasoning: Combine taco seasoning and beef broth in a jar the night before for a quick pour in the morning.