Crockpot Taco Soup
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Loading... - bass julia
- 28 Feb 2023
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This easy-to-make, quick and simple dish requires very little food preparation. You’ll love the outcome, which is a flavourful Mexican-style soup dish the whole family can enjoy.
INGREDIENTS
1.5 pounds (700 grams) beef mince
1 can 14.5 oz (400g) red kidney beans, drained and rinsed
1 can 14.5 oz (400g) black beans, drained and rinsed
1 can 14.5 oz (400g) corn kernels, drained and rinsed
1 cup diced white onion
1 can chopped tomatoes
1 tablespoon tomato paste
0.5 cup celery, finely chopped
1 teaspoon chili powder
0.5 – 1 red chili pepper (optional)
1 tablespoon red wine vinegar
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon coriander powder
4.5 cups vegetable or chicken stock
Salt and pepper
- Garnish
1 avocado diced
6 – 8 hard taco shells/chips
0.5 cup sour cream
0.5 cup grated cheese
DIRECTIONS
- Place all your taco soup ingredients into the crockpot, except for the avocado, grated cheese, taco shells, and sour cream aside.
- Stir all the ingredients until the beef mince has broken down. Turn on your crockpot to high and cook for 4 hours. Alternatively, cook for longer on low for 8 hours.
- As your soup finishes cooking, organize the toppings. Place grated cheese and sour cream in small bowls.
Reheat taco shells per the packet instructions. Once cooked, break into smaller pieces on a plate. Deseed the avocado, removing the flesh from the skin and dicing with a sharp knife. Read More…
