Description: This Crock-Pot Taco Soup is the epitome of a weeknight meal winner: a flavorful, hearty, and incredibly easy-to-prepare soup that practically cooks itself. Imagine coming home after a long day to the enticing aroma of seasoned beef, zesty tomatoes, and savory beans simmering away in your slow cooker. This recipe requires minimal prep time and yields a deeply satisfying soup that the whole family will love. It’s perfect for busy individuals, potlucks, or anyone craving a comforting bowl of deliciousness without spending hours in the kitchen. This recipe is easily customizable to your preferences, making it a versatile option for any occasion. Get ready to enjoy a symphony of flavors with minimal effort!
Ingredients:
- 1 pound ground beef (80/20 blend recommended for flavor)
- 1 medium onion, diced
- 3 (15-ounce) cans chili beans, undrained (choose your preferred variety: kidney, pinto, or a mix)
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can Rotel diced tomatoes and green chilies (choose your preferred heat level: mild, medium, or hot)
- 1 cup water (or beef broth for richer flavor)
- 2-3 tablespoons taco seasoning (adjust to taste)
- Salt and pepper, to taste
Preparation:
Step 1: Brown the Ground Beef.
Place the ground beef in a large skillet over medium-high heat. Break up the beef with a spatula as it cooks. Cook until the beef is fully browned, ensuring no pink remains. Drain any excess grease from the skillet. This step is crucial for rendering the fat and preventing the soup from becoming overly greasy. Excess fat will negatively affect the taste and texture of the final product.
Step 2: Sauté the Onion.
Add the diced onion to the skillet with the browned ground beef (or use a separate skillet if preferred). Sauté the onion until it becomes translucent and fragrant, about 5-7 minutes. Stir occasionally to prevent burning. Sautéing the onion before adding it to the slow cooker helps to mellow its harshness and develop its natural sweetness, contributing to the overall depth of flavor in the soup.
Step 3: Season the Beef and Onion.
Stir in 1 tablespoon of the taco seasoning into the beef and onion mixture. Mix well to ensure the seasoning is evenly distributed. Cook for another minute or two, allowing the spices to bloom and release their aromas. This step infuses the meat with the characteristic taco flavor that forms the foundation of the soup.
Step 4: Transfer to the Slow Cooker.
Carefully transfer the seasoned ground beef and onion mixture to the slow cooker. Spread it evenly across the bottom of the crock-pot.
Step 5: Add Remaining Ingredients.
Add the undrained chili beans, tomato sauce, Rotel diced tomatoes and green chilies, and water (or beef broth) to the slow cooker. Sprinkle the remaining taco seasoning (1-2 tablespoons, to taste) over the top. Stir well to combine all ingredients. Ensure the ingredients are mixed thoroughly to evenly distribute the flavors.
Step 6: Cook the Soup.
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Cooking on low for a longer period allows the flavors to meld and deepen, resulting in a richer, more complex soup. If you’re short on time, cooking on high will still produce a delicious result, but the flavors may not be as fully developed.
Step 7: Season and Serve.
Before serving, taste the soup and adjust seasoning as needed with salt and pepper. Remember that the taco seasoning and Rotel already contain salt, so add salt sparingly. Give the soup a final stir to ensure all the flavors are well-integrated.
Why You Will Love This Recipe:
- Incredibly Easy: This recipe requires minimal effort and prep time. Just brown the beef, toss everything in the slow cooker, and let it do its magic.
- Flavorful and Hearty: The combination of seasoned beef, chili beans, tomatoes, and taco seasoning creates a rich and satisfying soup that’s perfect for a chilly day.
- Customizable: Easily adapt the recipe to your preferences by using different types of beans, adjusting the heat level, or adding your favorite toppings.
- Budget-Friendly: Taco soup is an economical meal that can feed a crowd.
- Freezer-Friendly: This soup freezes beautifully, making it a great make-ahead meal option.
COOKING Rating:
Ease of Preparation: 5/5 (Extremely Easy) Flavor: 4.5/5 (Delicious and Customizable) Overall: 4.5/5 (A Crowd-Pleasing Winner)
Serving Suggestions:
- Top with shredded cheese (cheddar, Monterey Jack, or a Mexican blend), sour cream, diced avocado, chopped cilantro, green onions, or a dollop of guacamole.
- Serve with tortilla chips, oyster crackers, or a side of cornbread for dipping.
- For a lighter option, serve with a dollop of Greek yogurt instead of sour cream.
- Add a squeeze of lime juice for a bright, zesty finish.
Tips:
- For a spicier soup: Use hot Rotel diced tomatoes and green chilies, add a pinch of cayenne pepper, or include a chopped jalapeño pepper.
- For a thicker soup: Mash some of the beans with a fork before adding them to the slow cooker.
- For a richer flavor: Use beef broth instead of water.
- To save time: Purchase pre-diced onions and ground beef already browned.
- To make it vegetarian: Omit the ground beef and add an extra can of beans or a package of meat substitute crumbles.
Prep Time: 15 minutes Cook Time: 6-8 hours on low, or 3-4 hours on high Total Time: 6 hours 15 minutes – 8 hours 15 minutes (low) / 3 hours 15 minutes – 4 hours 15 minutes (high)
Nutritional Information (estimated, per serving):
- Calories: 350-450 (depending on toppings and ingredients)
- Protein: 25-35 grams
- Sodium: 800-1200 mg (depending on taco seasoning and Rotel)
Conclusion:
This Crock-Pot Taco Soup is a guaranteed crowd-pleaser that simplifies dinner time without sacrificing flavor. Its ease of preparation, versatility, and budget-friendly nature make it a go-to recipe for busy weeknights, potlucks, or any occasion where you need a comforting and satisfying meal. Gather your ingredients, toss them in the slow cooker, and let the magic happen. You’ll be rewarded with a delicious and hearty soup that the whole family will enjoy!
Questions and Answers:
Q1: Can I use different types of beans in this recipe?
A: Absolutely! Feel free to experiment with different types of beans. Kidney beans, pinto beans, black beans, or a combination of your favorites would all work well in this recipe. Just ensure you are using the same total amount of beans (3 – 15oz cans).
Q2: How can I make this soup spicier?
A: There are several ways to increase the heat level of this taco soup. You can use hot Rotel diced tomatoes and green chilies, add a pinch of cayenne pepper, include a chopped jalapeño pepper (with or without the seeds, depending on your spice preference), or add a few dashes of hot sauce. Taste and adjust the spice level to your liking.
Q3: Can I freeze this taco soup for later?
A: Yes, this taco soup freezes exceptionally well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers to allow for expansion during freezing. When ready to eat, thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stovetop or in the microwave until heated through.
Q4: I don’t have a slow cooker. Can I make this soup on the stovetop?
A: Yes, you can definitely make this soup on the stovetop. Follow the same steps for browning the beef and sautéing the onion. Then, add the remaining ingredients to a large pot or Dutch oven. Bring the soup to a simmer, then reduce the heat and cook for at least 30 minutes, or up to an hour, to allow the flavors to meld. Stir occasionally to prevent sticking.
Q5: What are some good toppings for taco soup besides cheese and sour cream?
A: The possibilities are endless! Some other delicious toppings for taco soup include diced avocado, chopped cilantro, green onions, a dollop of guacamole, crushed tortilla chips, pickled jalapeños, a squeeze of lime juice, or a sprinkle of cotija cheese. Get creative and customize your soup with your favorite toppings!
