Taco Soup(Use Crock-Pot)
A hearty and flavorful taco soup featuring beans, tomatoes, corn, and seasoned ground meat, perfect for cozy gatherings and easy weeknight dinners.
Ingredients
Instructions
- Brown the ground meat in a skillet.
- Add chopped onion and taco seasoning to the meat and cook until onions are translucent.
- Transfer the meat mixture to a crock-pot.
- Add the pinto beans with jalapeno and can water, stewed tomatoes, whole kernel corn, and Ro-Tel tomatoes to the crock-pot.
- Cover and cook on low for 4 to 6 hours.
- Serve hot with corn chips.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the soup. You can substitute ground turkey or chicken for the beef for a leaner option. If you prefer a vegetarian version, replace the meat with additional beans or lentils. You can also add extra vegetables such as bell peppers or zucchini for added nutrition and flavor. This dish is versatile and can accommodate various tastes.
Serving Suggestions
Serve your taco soup hot, garnished with shredded cheese, sour cream, or a drizzle of Creamy Mexican Dressing for an extra layer of flavor. It's perfect with corn chips or served inside Individual Taco Salad Shells for a fun twist. Consider pairing it with a side of Spanish Rice(The Best From New Mexico Kitchens Cookbook) or a fresh salad for a complete meal.
Storage & Reheating
Leftover taco soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in a microwave-safe bowl until heated through. If you have a lot of leftovers, consider freezing portions for up to 3 months; just be sure to thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Taco Soup(Use Crock-Pot) contains roughly 1054 calories, with 65g protein, 137g carbohydrates, and 31g fat. It is an excellent source of protein (130% of the Daily Value), iron (108% of the Daily Value), and dietary fiber (106% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1563mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this taco soup vegetarian?
Yes! To make the taco soup vegetarian, simply omit the ground meat and replace it with additional beans or lentils. You can also add more vegetables like bell peppers or zucchini to enhance the texture and flavor, making it a hearty and satisfying dish without the meat.
How can I thicken my taco soup?
If you prefer a thicker consistency, you can mash some of the pinto beans before adding them to the crock-pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last hour of cooking. Another option is to let the soup simmer uncovered for the last 30 minutes to reduce the liquid.
What toppings work well with taco soup?
Great toppings for taco soup include shredded cheese, diced avocado, sliced green onions, and a dollop of sour cream. You can also add some fresh cilantro for a burst of flavor or serve with a side of Camper'S Guacamole for an extra treat. Feel free to get creative with your toppings based on your preferences!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).