Name: slow cooker tex mex taco soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Tex-Mex
Ingredients: 500g ground beef, halal recommended; 150g onion, diced; 2 cloves garlic, minced; 150g red bell pepper, diced; 1 jalapeño, seeded and minced (optional); 1 Tbsp olive oil; 1 Tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 0.5 tsp ground coriander; 400g diced tomatoes, with juices; 400g black beans, drained and rinsed; 300g corn kernels, drained; 750ml low-sodium vegetable broth; 250ml water (optional); Salt and pepper to taste; 200ml heavy cream; 1 chipotle pepper in adobo, minced; 1 tsp adobo sauce; 1 tsp lime juice; 1 Tbsp cilantro, chopped, plus extra for garnish; 30g pumpkin seeds, toasted; 2 small corn tortillas, cut into strips and toasted; Lime wedges for serving

Description

This Tex Mex Slow Cooker Taco Soup is a hearty and flavorful meal packed with ground beef, vegetables, and warming spices, topped with a smoky chipotle cream swirl. It’s perfect for a cozy night in or game day!

Ingredients

Scale

500g ground beef, halal recommended
150g onion, diced
2 cloves garlic, minced
150g red bell pepper, diced
1 jalapeño, seeded and minced (optional)
1 Tbsp olive oil
1 Tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
0.5 tsp ground coriander
400g diced tomatoes, with juices
400g black beans, drained and rinsed
300g corn kernels, drained
750ml low-sodium vegetable broth
250ml water (optional)
Salt and pepper to taste
200ml heavy cream
1 chipotle pepper in adobo, minced
1 tsp adobo sauce
1 tsp lime juice
1 Tbsp cilantro, chopped, plus extra for garnish
30g pumpkin seeds, toasted
2 small corn tortillas, cut into strips and toasted
Lime wedges for serving

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Instructions

Prep Vegetables: Dice onion, bell pepper, and jalapeño; mince garlic.
Brown Beef: Brown 500g ground beef in 1 Tbsp olive oil; season with salt and pepper.
Sauté & Bloom: Sauté diced onion, garlic, pepper, and jalapeño for 3-4 minutes. Add chili powder, cumin, paprika, oregano, and coriander; cook 1 minute.
Combine in Slow Cooker: Add beef, sautéed vegetables, diced tomatoes, beans, corn, broth, and water (optional) to slow cooker.
Slow Cook: Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Make Chipotle Cream: Warm cream, chipotle pepper, adobo sauce, lime juice, and cilantro in a saucepan.
Toast Toppings: Toast pumpkin seeds and tortilla strips.
Final Seasoning: Taste and adjust seasoning.
Create Swirl: Swirl 1 Tbsp chipotle cream into each bowl.
Garnish & Serve: Garnish with pumpkin seeds, tortilla strips, and cilantro; serve with lime wedges.

Notes

For a richer flavor, bloom the spices in the skillet after browning the beef. Adjust the amount of jalapeño or chipotle pepper to control the spice level.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: Tex-Mex

Nutrition

Serving Size: 1.5 cups
Calories: 350 kcal
Sugar: 10 g
Sodium: 400 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 8 g
Protein: 20 g
Cholesterol: 80 mg