If you’re looking for a comforting, hearty meal that practically cooks itself, then let me introduce you to my absolute favorite, the slow cooker Tex Mex taco soup! This soup is not just easy to make; it’s bursting with flavor and has quickly become a staple in my home. I remember the first time I made it; I was having friends over, and I wanted something that would satisfy everyone without spending hours in the kitchen. The aroma wafting through the house as it cooked was incredible! Trust me, once you let the slow cooker do its magic, you’ll be left with a deliciously spiced soup that warms you from the inside out. It’s perfect for cozy nights in or whenever you need a crowd-pleaser. Let’s dive into the ingredients and get cooking!
Ingredients List
Gathering the right ingredients is key to making this delicious slow cooker Tex Mex taco soup. Here’s what you’ll need:
- 1 lb ground beef
- 1 can black beans (15 oz), drained and rinsed
- 1 can kidney beans (15 oz), drained and rinsed
- 1 can corn (15 oz), drained
- 1 can diced tomatoes (14 oz), undrained
- 1 can tomato sauce (8 oz)
- 1 packet taco seasoning
- 1 cup beef broth
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
These ingredients come together to create a rich and flavorful soup that’s not only filling but also easy to customize. Don’t be afraid to throw in your favorite toppings when serving!
How to Prepare Instructions
Now that you’ve got all your ingredients ready, let’s get cooking! This slow cooker Tex Mex taco soup is as straightforward as it gets.
- First, heat a skillet over medium heat and brown the ground beef until it’s nice and crumbled. Don’t forget to drain any excess fat; we want all that flavor without the greasy bits!
- Once the beef is ready, transfer it into your slow cooker. This is where the magic happens!
- Next, add in the black beans, kidney beans, corn, and the undrained diced tomatoes. Trust me, the juices from the tomatoes will elevate your soup’s flavor.
- Then, stir in the tomato sauce, taco seasoning, and beef broth. Oh, the smell already is making me hungry!
- Now, toss in the chopped bell pepper, onion, and minced garlic. Give everything a good stir to combine all those vibrant ingredients.
- Cover your slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. This is the time to relax and let your slow cooker do all the work.
- Once it’s done, serve it hot! You can top it with your favorite garnishes like cheese, sour cream, or avocado for that extra burst of flavor.
And that’s it! You’ve just made a delicious slow cooker Tex Mex taco soup that’s sure to impress anyone who takes a bite.
Why You’ll Love This Recipe
- Effortless preparation—just toss everything in the slow cooker!
- Rich, bold flavors that develop beautifully as it cooks.
- Perfect for meal prep; it makes a big batch for easy leftovers.
- Customizable with your favorite toppings like cheese, avocado, or fresh cilantro.
- Great for feeding a crowd or enjoying a cozy night in.
- Gluten-free and packed with protein for a hearty meal.
Tips for Success
- Brown the beef well: Make sure to brown the ground beef until it’s fully cooked and nicely crumbled. This extra step adds a depth of flavor that makes your soup even more delicious!
- Adjust the spice level: If you like a little kick, feel free to toss in some diced jalapeños or a pinch of cayenne pepper. You can always add more later, but it’s tough to take spice away!
- Use low-sodium broth: If you’re watching your salt intake, go for low-sodium beef broth. It allows you to control the seasoning better.
- Let it sit: If you can, let the soup sit for a few minutes after cooking. The flavors meld together beautifully during that time!
- Garnish generously: Don’t skimp on toppings! Fresh cilantro, a squeeze of lime, or a dollop of sour cream can elevate your soup to a whole new level.
Variations
The beauty of this slow cooker Tex Mex taco soup is its versatility! You can truly make it your own by swapping in different ingredients or adding new flavors. Here are some fun ideas:
- Beans Galore: Try using pinto beans, chickpeas, or even lentils for a twist on texture and flavor.
- Add More Veggies: Toss in some chopped zucchini, corn, or diced carrots for extra nutrition and color. You could also add in some spinach or kale towards the end for a healthy boost!
- Spice It Up: Experiment with different spices like cumin, smoked paprika, or even a pinch of chili powder for an extra kick!
- Meat Options: If you want to lighten it up, swap the ground beef for ground turkey or chicken. You could even go vegetarian by omitting the meat altogether and adding more beans.
- Cheesy Goodness: Stir in some shredded cheese right before serving for a creamy, melty finish!
Feel free to mix and match according to your taste and what you have on hand. The possibilities are endless!
Storage & Reheating Instructions
Storing your delicious slow cooker Tex Mex taco soup is super easy! Once it’s cooled down a bit, transfer any leftovers into an airtight container. It’ll last in the fridge for up to 4 days—perfect for quick lunches or dinners later in the week!
If you want to enjoy this tasty soup even longer, you can freeze it! Just pour the cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It’ll keep well in the freezer for about 3 months.
When you’re ready to reheat, simply thaw it in the fridge overnight. To warm it up, you can use the stove over medium heat, stirring occasionally until heated through, or pop it in the microwave in a microwave-safe bowl, heating in 1-minute increments. Just make sure to give it a good stir to distribute the heat evenly. Enjoy your comforting bowl of soup again!
Nutritional Information
Here’s a rough estimate of the nutritional information for a serving of this hearty slow cooker Tex Mex taco soup. Each serving (about 1 cup) contains approximately:
- Calories: 320
- Fat: 12g
- Saturated Fat: 5g
- Protein: 20g
- Carbohydrates: 38g
- Fiber: 10g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 50mg
Keep in mind that these values may vary based on specific ingredients and portion sizes. It’s always a good idea to adjust according to your dietary needs!
FAQ Section
Can I make this slow cooker Tex Mex taco soup vegetarian?
Absolutely! You can easily substitute the ground beef with a combination of beans like pinto or black beans, or even add in some lentils for protein. The flavors will still be amazing!
How can I thicken the soup if it’s too watery?
If you find that your soup is a bit too thin for your liking, you can thicken it up by stirring in a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) during the last 30 minutes of cooking. Alternatively, you can also mash some of the beans to create a thicker texture.
Can I use frozen vegetables in the slow cooker Tex Mex taco soup?
Definitely! Frozen corn, bell peppers, or even mixed veggies can be thrown in straight from the freezer. Just keep in mind that they might release some extra moisture, so you may want to reduce the amount of broth slightly.
How do I store leftovers?
Once your soup has cooled, transfer any leftovers into an airtight container. It’ll keep in the refrigerator for up to 4 days, or you can freeze it for up to 3 months for a quick meal later!
Can I adjust the spice level?
For sure! If you prefer a milder soup, you can use a mild taco seasoning or reduce the amount of seasoning you add. On the flip side, if you love heat, feel free to toss in some jalapeños or a dash of hot sauce!
For more information on the health benefits of beans, check out this Healthline article.
For tips on how to properly store soup, you can refer to this Food Safety article.
For a delicious twist on taco soup, consider trying this ground beef taco soup recipe.
Print
Slow Cooker Tex Mex Taco Soup: 7 Bold Flavors to Savor
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and flavorful slow cooker Tex Mex taco soup that is easy to prepare and perfect for any occasion.
Ingredients
- 1 lb ground beef
- 1 can black beans (15 oz), drained
- 1 can kidney beans (15 oz), drained
- 1 can corn (15 oz), drained
- 1 can diced tomatoes (14 oz)
- 1 can tomato sauce (8 oz)
- 1 packet taco seasoning
- 1 cup beef broth
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
Instructions
- In a skillet, brown the ground beef over medium heat. Drain any excess fat.
- Add the beef to the slow cooker.
- Add black beans, kidney beans, corn, diced tomatoes, tomato sauce, taco seasoning, beef broth, bell pepper, onion, and garlic to the slow cooker.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot with your choice of toppings.
Notes
- Customize with toppings like cheese, sour cream, or avocado.
- This soup freezes well for later use.
- Adjust spice levels by adding jalapenos if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg
Keywords: slow cooker, taco soup, Tex Mex, easy recipe
