Tacos are awesome. Taco soups? They’re way better! Here’s the deal, you get all the flavor of hearty tacos and the comforting mouthfeel of a warm soup in the same dish. Soups are underrated, you know? It’s time to show the food category some love!
This meaty taco soup is a wonderful way to start a Mexican-themed dinner party, and it’s also a great weeknight project. It’s just easy to make, especially when using a slow cooker. Here’s how to put together a meant taco soup, which, by the way, has no carbs at all! That means it’s keto-friendly!
How to Make a Taco Soup?
Taco soups may vary widely. You can literally throw in your favorite ingredients and you’re done. Now, if you want a well-balanced, nicely seasoned soup, here’s my take on the modern classic.
It all starts in a skillet with a tablespoon of cooking oil and a fistful of minced onions. Caramelize until translucent. Then comes the garlic — this is our aromatic base for the soup. Throw in ground beef and brown it nicely.
On the other hand, what makes this soup so comforting and flavorful is the tomato-based sauce. Roasted tomatoes and jalapeño peppers complement each other nicely. Of course, what’s a taco soup without spices? Chili powder, cumin, garlic powder, paprika, salt, black pepper and red chili flakes do the trick!
It’s time to bring out the super versatile slow cooker and combine all the elements. I add a few scoops of heavy cream as well, just to give body and round up the soup. And here’s my secret — add a tablespoon of dried oregano to the mix before cooking it on high for two hours. Soup is ready, everyone! Let’s dig in! I told you this one was easy.
When to Serve Taco Soup?
This heart-warming soup is the ultimate comfort food for chilly evenings. Put your slow cooker to work and come back home to a welcoming meal. This lovely soup is fantastic on any weeknight, and the entire family will love it.
You can also make this one for special occasions, like Mexican-themed dinner parties or get-togethers with friends. Top each bowl with avocado slices and drizzled sour cream for a soup as colorful as it is tasty. And let me tell you, this soup is not all that spicy. Of course, you can cut back on the jalapeños or add a few more to tune the soup to your taste.
Variations and Substitutions
Taco soups are all about creativity. For starters, experiment with different herbs and spices; they all add a unique feel to the soup. Some veggies are a nice addition as well; you can throw in a cup of frozen veggies into the slow cooker and call it a day.
For a vegan version, substitute the ground beef with a can of whole black beans or your favorite plant-based ground meat — the soup will be just as hearty, I promise!
There’s no doubt there’s room for experimentation here, so find inspiration in your favorite taco flavors and go for it. Soups are cool like that; you just can’t get them wrong as long as you put your heart into them.
- 1lb ground beef
- 1 onion
- 4 garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 400g tomatoes
- 30g jalapenos
- 250ml heavy cream
- 4 cups chicken stock
- 1 tbsp. chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp oregano
- Caramelize minced onions in a skillet over heated oil until translucent. Then add the garlic, throw in ground beef and brown it nicely.
- Place the tomatoes cut side down onto the baking sheet, roast in the oven until the skins start to lift from the tomatoes, Remove the skins and chop them with a knife.
- In your Slow cooker, add beef, tomatoes, jalapenos, heavy cream, stock and seasoning.
- Cook covered on high for 2 hours or on low for 4 hours. Before serving stir in chopped cilantro and top with avocado.