Mexican Taco Soup in a Slow Cooker

Recipe from Kate Logan

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Cooking time: 8 h.

Servings 7

Taco soup is an easy, healthy and nutritious soup for lunch. The recipe for this dish is quite versatile, as you can choose or change the ingredients to your preference. Instead of minced meat, chicken or beef is quite suitable.

Bulb onion

7 pcs.
Hot chili pepper

3,5 pcs.
Canned beans

14 tbsp.
Canned corn

14 tbsp.
Chopped tomatoes

7 cups
Tomato paste , unsalted

21 tbsp.
Ground beef

3,5 lbs.
Cold water

49 fl. oz.
Black pepper, salt

to taste
Taco seasoning

7 tsp.
Cheese - grated

7 tbsp.
Sour cream

7 tbsp.

Calories

245.1 kcal
Protein

32.6 g
Fat

55.2 g
Carbohydrates

21.7 g

Take the minced meat, if it is frozen, then put it in a container with cold water for 2-3 hours and wait until the meat defrosts. The meat should be soft and reach a temperature just below room temperature.
Grease a skillet with vegetable oil and heat it up. Add the ground beef and fry until it browns. Then transfer it in a slow cooker.
Peel, wash and dice onion, pepper, add canned corn, beans and tomatoes (drain the liquid before adding), tomato paste and pour the water, more than a half of a slow cooker. Season everything with taco spices, turn on simmer mode and leave it for a while. (7-8 hours).
After 8 hours, pour the soup into a bowl, put a little sour cream on the top and sprinkle with grated cheese.

Traditionally the soup is topped with cilantro and served with nacho chips.
If you have raw beans and corn, you can just boil them beforehand. Instead of canned tomatoes you can use fresh tomatoes, but first peel them with boiling water.
Use a few seasonal vegetables to diversify the soup a bit.