Try this Crockpot Taco Soup recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (469g)
- Sodium 73.6805729166668 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Place all ingredients, except meat in the crock pot and turn on low
- Let cook for about 6-8 hours, adding your meat in the last hour
- Check to see if it needs more salt (often depends on your taco blend)
- Serve with sour cream, cheddar cheese or any other taco topppings
Working Within Slow Cooker Capacity
Relying on a standard four-to-six-quart slow cooker provides ample room for four cups of liquid and four cups of chopped tomatoes without risking overflow during the simmer. Brown the ground beef or turkey in a separate skillet before adding it to the appliance. Draining excess fat from the meat prevents an oily film from pooling on the surface of the broth.
Managing Timing and Sequential Additions
Placing the onions, bell peppers, garlic, broth, and tomatoes into the ceramic insert for six to eight hours on low breaks down the raw aromatics thoroughly. Introduce the cooked protein during the final hour of the heating cycle. This sequencing prevents the meat from overcooking and turning mealy while allowing the flavors to meld evenly.
Balancing Salt and Commercial Seasonings
Commercial spice blends vary wildly in sodium content, making it vital to withhold extra salt until the soup nears completion. Stir in four tablespoons of seasoning early, but taste the liquid after the vegetables soften before making adjustments. Finish the bowls with cold dairy toppings like sour cream or cheddar to cool the heat of the chili powder and cumin.
