Best Crockpot Taco Soup Recipe – Simples Recipe Ever:- A powerfully flavoured broth is the foundation of this Crockpot Taco Soup, which is packed with ground beef, black beans, corn, and other ingredients.
Best Crockpot Taco Soup Recipe – Simples Recipe Ever
In addition to being simple to prepare, this soup is prepared in a slow cooker using a variety of flavours that make it quite appetising. I really enjoy this feature. I cook it on low and slow for the entire day, and when I get home, I have a bowl of taco soup that is filled with flavour and requires practically little effort on my part.
Ingredients
- ½ tablespoon olive oil
- 1 pound ground beef
- ½ onion chopped
- 2 cups low-sodium beef broth
- 20 ounces diced tomatoes with green chiles (2 (10-ounce) cans)
- 15 ounces tomato sauce (1 can)
- 14.5 ounces canned black beans (1 can)
- 2 cups corn kernels fresh or frozen
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- 1 lime juiced
For Serving (Optional)
- Chopped fresh cilantro
- Shredded cheese
- Tortilla chips
Instructions
A big skillet that is heated over medium heat should be used to heat the oil. Half a tablespoon of olive oil
After adding the ground beef, break it up into bits with a wooden spoon with the help of the spoon.
One kilogramme of ground beef Include the onion in the dish. To achieve a browned appearance on the beef, cook it for a few minutes along with the onion.
Half of an onion The mixture should be transferred to the slow cooker. The beef broth, diced tomatoes with green chillies, tomato sauce, black beans, corn, chilli powder, cumin, garlic powder, onion powder, and salt should be added to the mixture during the cooking process.
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There are two cups of low-sodium beef broth, twenty ounces of diced tomatoes with green chiles, fifteen ounces of tomato sauce, fourteen and a half ounces of canned black beans, two cups of corn kernels, one tablespoon of chilli powder, one teaspoon of ground cumin, one teaspoon of crushed paprika, half a teaspoon of garlic powder, half a teaspoon of onion powder, and one teaspoon of kosher salt.
Cook for two to four hours on high, or for four to six hours for low. The soup should be stirred once the cooking process is finished. Squeeze the juice of one lime into the mixture. Examine the flavour, and if necessary, add additional lime juice and/or salt. One lime Provide tortilla chips, shredded cheese, and chopped fresh cilantro as accompaniments to the dish. tortilla chips, fresh cilantro that has been chopped, and shredded cheese.
Nutrition Information
- Serving: 1bowl
- Calories: 251kcal (13%)
- Carbohydrates: 19g (6%)
- Protein: 16g (32%)
- Fat: 13g (20%)
- Saturated Fat: 5g (31%)
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 40mg (13%)
- Sodium: 745mg (32%)
- Potassium: 669mg (19%)
- Fiber: 6g (25%)
- Sugar: 4g (4%)
- Vitamin A: 530IU (11%)
- Vitamin C: 11mg (13%)
- Calcium: 61mg (6%)
- Iron: 3mg (17%)