✨ SLOW COOKER TACO SOUP ✨

→ LET'S MAKE IT! ♥

1. Brown the ground beef.

Place a large skillet over medium heat.

Add the ground beef and diced onion. Cook for approximately 6–8 minutes, breaking the beef into small crumbles, until the beef is fully cooked to 160°F (71°C) and the onion has softened.

Drain excess grease, then stir in the minced garlic and cook for another 30 seconds.

2. Prepare the slow cooker.

Transfer the cooked beef mixture to a 5–6-quart slow cooker.

Browning the beef first adds flavor and helps remove excess grease from the finished soup.

3. Add the beans, corn, and tomatoes.

Add the drained black beans, drained kidney beans, corn, diced tomatoes, tomatoes with green chilies, and tomato sauce.

Stir gently to combine.

4. Season the soup.

Sprinkle in the taco seasoning, ground cumin, smoked paprika if using, and black pepper.

Pour in the beef broth and stir until everything is evenly mixed.

Taste near the end of cooking before adding extra salt, since taco seasoning and broth can already be salty.

5. Let the slow cooker do its magic.

Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.

The soup should be steaming hot, and the flavors will have time to blend beautifully.

6. Check the consistency.

Give the soup a gentle stir before serving.

If you'd prefer a thicker soup, mash a few beans against the side of the slow cooker and stir them back in. If it's thicker than you like, add a little extra hot broth.

7. Add your favorite toppings.

Ladle the soup into bowls and finish with shredded cheddar, a spoonful of sour cream, fresh cilantro, or sliced green onions.

Serve with tortilla chips or warm cornbread, and enjoy every hearty spoonful! ♥

✧ LITTLE SECRETS FOR THE BEST TACO SOUP

✓ Brown the beef first. This develops a deeper, richer flavor and lets you drain excess fat.

✓ Drain and rinse canned beans. This removes excess canning liquid and helps keep the broth tasting fresh.

✓ Choose your spice level. Use mild tomatoes with green chilies for a gentler soup or a spicier variety for extra heat.

✓ Don't add salt too early. Taco seasoning, canned tomatoes, and broth all contribute seasoning.

✓ Want a thicker soup? Mash a few beans or stir in a little extra tomato sauce.

✓ Make it your own. Add diced bell peppers or a small chopped jalapeño for extra flavor.

❀ THE BEST TOPPINGS FOR TACO SOUP

Set out a few toppings so everyone can build their perfect bowl!

✓ Shredded cheddar or Monterey Jack cheese

✓ Sour cream or plain Greek yogurt

✓ Crushed tortilla chips

✓ Fresh cilantro

✓ Sliced green onions

✓ Diced avocado

✓ Lime wedges

✓ Sliced jalapeños

♥ EASY WAYS TO MAKE IT YOUR OWN

✓ Use ground turkey: Replace the beef with ground turkey and use chicken or vegetable broth.

✓ Make it vegetarian: Skip the beef, add another can of beans, and use vegetable broth.

✓ Add more vegetables: Bell peppers, zucchini, or diced carrots make delicious additions.

✓ Turn up the heat: Add cayenne pepper, chili powder, or extra jalapeños.

✓ Make it creamier: Stir a little cream cheese into a hot portion just before serving.

✓ Stretch the servings: Add another cup of broth and an extra can of beans if you need to feed a larger group.

♥ MAKE-AHEAD & STORAGE TIPS

Make ahead: Brown the beef with the onion and garlic a day ahead. Refrigerate promptly, then combine with the remaining ingredients when you're ready to cook. Don't leave cooked beef at room temperature overnight.

Refrigerate: Transfer leftovers to shallow containers and refrigerate within 2 hours. Enjoy within 3–4 days.

Reheat: Warm on the stovetop over medium-low heat or in the microwave, stirring occasionally, until the soup reaches 165°F (74°C).

Freeze: Cool and portion the soup into freezer-safe containers. Freeze for up to 3 months for best quality. Thaw in the refrigerator before reheating.

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