Slow Cooker Taco Soup Recipe

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

Onion: Provides a sweet and savory base for the soup.

Black beans: Adds texture and a source of fiber and protein.

Corn: Brings a touch of sweetness and crunch to the soup.

Diced tomatoes: Adds acidity and a fresh tomato flavor.

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

Tomato sauce: Adds a rich tomato base to the soup.

Beef broth: Provides depth and richness to the soup.

When browning the ground beef and onion in the skillet, make sure to break the meat into small, even pieces to ensure it cooks evenly. This will help the soup have a consistent texture. Additionally, deglaze the skillet with a splash of beef broth before transferring the mixture to the slow cooker. This will help incorporate all the flavorful browned bits from the bottom of the pan into your taco soup.

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

• ground beef - Substitute with ground chicken: Ground chicken is a lighter alternative that absorbs flavors well.

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

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

• 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 offer a creamy texture and mild flavor, making them a good substitute.

• corn - Substitute with frozen corn: Frozen corn retains its sweetness and texture, making it a convenient alternative.

• corn - Substitute with canned hominy: Hominy adds a unique texture and slightly different flavor, enhancing the soup's complexity.

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

• diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be chopped and used for a fresher, more vibrant flavor.

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

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

• tomato sauce - Substitute with tomato paste and water: Mixing tomato paste with water can create a similar consistency and flavor to tomato sauce.

• tomato sauce - Substitute with marinara sauce: Marinara sauce can add a slightly different flavor but works well in soups.

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

• beef broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian option that adds depth to the soup.

• Allow the taco soup to cool completely before storing. This prevents condensation from forming inside the container, which can dilute the flavors.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date and contents. This helps you keep track of freshness and ensures you know what’s inside without having to open it.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The airtight seal will keep the soup fresh and flavorful.
• For longer storage, place the labeled containers in the freezer. The taco soup can be frozen for up to 3 months without losing its taste and texture.
• When ready to enjoy, thaw the 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 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 taco toppings like shredded cheese, sour cream, and chopped cilantro just before serving to enhance the flavors and presentation.

• For a quick and easy method, reheat your slow cooker taco soup in the microwave. Place a portion in a microwave-safe bowl, cover it with a microwave-safe lid or plate, and heat on high for 2-3 minutes. Stir halfway through to ensure even heating.
• If you prefer a stovetop method, pour the leftover soup into a saucepan. Warm it over medium heat, stirring occasionally, until it reaches your desired temperature. This method helps maintain the soup's texture and flavor.
• For a more hands-off approach, use your slow cooker. Transfer the leftovers back into the slow cooker and set it to low. Allow it to heat for 1-2 hours, stirring occasionally. This method is perfect if you have other tasks to attend to.
• If you have an instant pot, use the sauté function. Add the soup to the pot and set it to sauté on low. Stir occasionally until the soup is heated through. This method is quick and efficient.
• For those who enjoy a bit of a crispy texture, try reheating in the oven. Preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish, cover it with foil, and heat for about 20-25 minutes. Stir halfway through to ensure even heating.

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

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

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

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

• Slow cooker: The main appliance for combining all ingredients and cooking the soup on low for 4-6 hours.

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

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

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

• Chef's knife: Ideal for chopping the onion finely.

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

• Bowls: Used for serving the soup.

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

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

Pre-cook the beef: Cook the ground beef and onion the night before and store them in the fridge to save time in the morning.

Use canned ingredients: Opt for canned black beans, corn, and diced tomatoes to cut down on prep time.

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

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

Pre-mix seasonings: Combine the taco seasoning and beef broth ahead of time to streamline the process.