Slow Cooker Taco Soup
Ingredients
- 1 tablespoon olive oil
- 450 g) lean ground beef
- 1 1/2 cups cupsdiced yellowonions
- 2 to 3 cups chickenstock
- 15 ounce can diced tomatoes
- 15 ounce can black beans, drained and rinsed
- 15 ounce can kidney beans, drained and rinsed
- 4 ounce can chopped green chiles
- 135 g corn kernels
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- Tortilla chips
- Sour cream
- Chopped cilantro
- red onion
- Lime juice
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Instructions
- Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges. Use your spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and use immediately, or refrigerate for a day or two until needed.,If you'd like to do this step ahead of time, you can do it up to 2 days ahead and refrigerate until your ready to make the soup.
- Combine the browned beef, onions and the remaining soup ingredients in a slow cooker and stir. Cover and cook on low for 6 to 7 hours. It's fine if the soup cooks a little longer or the slow cooker switches to the "warm" setting.
- Serve soup in bowls and top with crushed tortilla chips, sour cream, cilantro, red onion and lime juice.,This soup will keep refrigerated for 1 week or frozen for up to 3 months.
Source
Original recipe: View Original