We love crockpot recipes because they remind us how important it is to layer flavors - and crockpot taco soup is the perfect candidate to brush up on those skills! Superior flavor is worked into every step of this soup, starting with well seasoned ground beef and homemade taco seasoning. Add a bright and earthy kick with lime juice and cilantro just before serving.
shredded cheesecheddar, jack, or your favorite blend
sour cream
avocadoor guacamole
chopped cilantro
diced red onionor sliced green onions
tortilla stripsor Fritos
Instructions
Combine the taco seasoning ingredients - chili powder, cumin, paprika, kosher salt, ground pepper, garlic powder, coriander and oregano - in a small bowl or lidded jar and stir or shake until well-combined.
Heat the olive oil in a 10” skillet over medium high heat until it shimmers. Break the ground beef into large chunks and place into the skillet. As the beef begins to brown in the oil, use a wood spoon to crumble the beef into small pieces. Continue breaking apart the beef and stirring every few minutes until no signs of pink remain, the beef is crispy around the edges, and a thin layer of rendered fat remains in the skillet.
Sprinkle the taco seasoning over the ground beef, then work the spices evenly into the beef, stirring constantly, for 2-3 minutes; see Note 1.
Add the tomato paste and work it into the ground beef mixture until evenly incorporated. Cook 1-2 minutes more, stirring frequently, until the tomato sauce deeps slightly in color; see Note 2.
Scrape the contents of the skillet into a slow cooker. Then, add the onion, bell peppers, crushed tomatoes, green chiles, black beans, corn, and beef broth. Stir the contents until well combined.
Seal the crockpot and cook on low for 5-6 hours or high for 3-4 hours.
Just before serving, stir in the lime juice and cilantro. Taste for seasoning and adjust the salt, pepper, and/or lime juice until the flavor sings.
Ladle into soup bowls and garnish with your favorite toppings. Enjoy!
Notes
Note 1. Working spices into hot fat is called "blooming". Most flavor compounds in spices are fat-soluble, so blooming them in the rendered fat will (1) more easily release those compounds and (2) distribute the flavor more efficiently.
Note 2. Work the tomato paste evenly into the ground beef and spices before adding it to the soup. Cooking the tomato paste for just a few minutes will caramelize the sugars and remove any tinny, canned flavors.
Note 3. Nutritional Information does not include toppings.