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Slow Cooker Taco Soup

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A hearty slow cooker taco soup made with seasoned meat, beans, vegetables, and a rich spiced broth, perfect for an easy and comforting meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Tex-Mex
  • Diet: Halal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 500 grams ground beef or ground chicken
  • 1 packet taco seasoning (about 2 tablespoons)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (400 grams) diced tomatoes with juice
  • 1 can (400 grams) crushed tomatoes
  • 1 can (400 grams) red kidney beans, drained and rinsed
  • 1 can (400 grams) black beans, drained and rinsed
  • 1 cup corn kernels
  • 3 cups beef or chicken broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried oregano

Instructions

  1. Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook for 30 seconds.
  2. Add ground meat and cook until browned. Drain excess fat if needed.
  3. Stir in taco seasoning, cumin, paprika, chili powder, salt, and pepper.
  4. Transfer mixture to slow cooker.
  5. Add diced tomatoes, crushed tomatoes, beans, corn, broth, tomato paste, and oregano. Stir well.
  6. Cover and cook on low for 6–8 hours or high for 3–4 hours.
  7. Taste and adjust seasoning before serving.
  8. Serve hot with optional toppings like cheese, sour cream, cilantro, or tortilla chips.

Notes

  • Browning the meat enhances flavor but can be skipped.
  • Use ground turkey or chicken for a lighter version.
  • Add jalapeños or cayenne for extra spice.
  • Store in fridge up to 4 days or freeze up to 3 months.
  • Add broth when reheating if soup thickens.

Nutrition

Find it online: https://savorymomskitchen.com/slow-cooker-taco-soup/