Slow Cooker Taco Soup Recipe

Ground beef: Provides a rich and hearty base for the soup.

Onion: Adds sweetness and depth of flavor.

Garlic: Enhances the overall taste with its aromatic qualities.

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

Corn: Contributes a touch of sweetness and crunch.

Diced tomatoes: Adds acidity and a fresh tomato flavor.

Tomato sauce: Provides a rich and smooth tomato base.

Taco seasoning: Brings the essential Mexican-inspired spices to the dish.

Beef broth: Creates a savory and flavorful liquid base for the soup.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly and absorbs the flavors of the onion and garlic. This will also help the taco seasoning distribute more uniformly throughout the soup.

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

• onion - Substitute with leek: Leeks offer a milder flavor and can be used in the same quantity as onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, using ¼ teaspoon for each clove.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them a good alternative.

• corn - Substitute with frozen corn: Frozen corn can be used in place of canned corn, offering the same sweetness and texture.

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

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes can be used to achieve a similar consistency and flavor.

• taco seasoning - Substitute with homemade taco seasoning: Combine chili powder, cumin, paprika, garlic powder, onion powder, and oregano to create a gluten-free seasoning mix.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative, still providing a rich flavor.

• 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 portioning, consider using individual serving-sized containers.
• Label the containers with the date and contents. This ensures you know exactly what’s inside and when it was made.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. This keeps the ingredients fresh and flavorful.
• 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 eat, thaw the soup in the refrigerator overnight if frozen. 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 taco toppings like cheese, sour cream, and cilantro just before serving to enhance the flavor 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 is hot and steaming, it's ready to serve. Add your favorite taco toppings like cheese, sour cream, and cilantro.

• For microwave reheating:

  1. Transfer a portion of the taco soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second intervals if needed.
  5. Once hot, top with your favorite taco toppings and enjoy.

• 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 thoroughly heated, serve with your preferred taco toppings.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the taco soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is hot and bubbling.
  4. Stir halfway through the heating process to ensure even warming.
  5. Serve hot with your favorite taco toppings.

• Skillet: Used to brown the ground beef and cook the onions and garlic until softened.

• Spatula: Handy for stirring and breaking up the ground beef as it cooks in the skillet.

• Knife: Essential for chopping the onion and mincing the garlic.

• Cutting board: Provides a safe and clean surface for chopping the onion and mincing the garlic.

• Slow cooker: The main appliance used to combine all ingredients and cook the soup slowly to develop flavors.

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

• Measuring cups: Used to measure out the beef broth accurately.

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

• Colander: Helps drain and rinse the black beans and corn before adding them to the slow cooker.

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

• Bowls: Used for serving the finished taco soup.

• Toppings bowls: Small bowls to hold various taco toppings like cheese, sour cream, and cilantro.

Pre-cook the beef: Brown the ground beef and onion the night before and store them in the fridge. This way, you can simply transfer them to the slow cooker in the morning.

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

Pre-mix the seasoning: Combine the taco seasoning with the beef broth ahead of time. This ensures even distribution and saves a step during assembly.

Slow cooker liners: Use slow cooker liners for easy cleanup, so you can spend less time washing dishes.