This hearty soup is made with pantry items you likely have on hand with a few fresh vegetable staples for an easy, set-it-and-forget-it slow cooker dinner. Prep ahead to have it hot and bubbling and ready to serve to hungry athletes before or after practice.
Slow Cooker Taco Soup
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 1/2 hours
- Yield: Serves 8
Ingredients
1 tbsp (15 mL) oil
1 lb (500 g) Lean Ground Beef Chuck
1 onion, chopped
2 cloves garlic, finely minced
1 carrot, shredded
1 stalk celery, diced
1 jalapeño pepper, seeds removed and minced
2 cans (EACH 284 mL) diced tomatoes with green chilis
2 cans (EACH 398 mL) kidney, pinto and/or mixed beans, drained and rinsed
1 can (340 mL) whole kernel corn, drained
1 can (213 mL) tomato sauce
1 pkg (24 g) taco seasoning mix
Toppings (optional)
Shredded cheese
Thinly sliced jalapeño pepper
Sliced green onions
Corn chips
Instructions
- Heat oil over medium-high heat in a large nonstick skillet. Add ground beef and onion; cook, stirring often and using back of spoon to break up meat into small chunks, for about 8 to 10 minutes, until beef is browned. Drain and transfer to minimum 5-qt (5 L) slow cooker.
- Add garlic, carrot, celery, jalapeño, diced tomatoes with green chilis, pinto beans, kidney beans, corn, tomato sauce, taco seasoning mix and 2 cups (500 mL) water to beef mixture in slow cooker; stir well.
- Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until hot and bubbling.
- Ladle into bowls and garnish with Toppings as desired.
Notes
To make ahead, let soup cool and portion into airtight containers; refrigerate for up to 3 days or freeze for up to 6 months. Thaw, if necessary in the refrigerator or defrost in the microwave, then reheat until steaming.
Per 1 cooked portion: about 240 Calories, 17g Protein, 8g Fat, 24g Carbohydrate, 670mg Sodium
Excellent Source of: Niacin, Vitamin B12, Zinc, Copper
%DV: Iron 19% (Good Source), Zinc 32% (Excellent Source), Vitamin B12 46% (Excellent Source)
