A Healthy Recipe For Crockpot Taco Soup
Try Taco Soup or Taco Stew: A Hearty and Healthy Crock Pot Meal
I first had this taco soup at a friend's house (at a game-night potluck dinner, to be specific), and though there was plenty of other yummy food to choose from, I ended up having nothing but taco soup -- three helpings in fact -- and a few tortilla chips as "garnish." It was SO tasty. And nutritious too.
Now, I do have a knack for culinary disasters (although, I think it's the fault of the recipes more so than the cook), but I had a feeling that I could pull off this taco soup.
I'm happy to report I was right!
I'll share the recipe I use below, along with some suggested sides and toppings.
Have You Ever Had Taco Soup? - A Visitor Poll
Have you had it and how thick do you like it?
My Taco Soup-Stew Recipe
There's really no way to ruin this "forgiving" soup. Just keep adding stuff, and you can use more or less of any ingredient you want. Want more beans? Go right ahead and add more. Same with the turkey, etc. I have a friend that makes this without the tomatoes, but, to me, tomatoes are essential. That said, I don't mind leaving out the olives. So, it really just depends what you like.
I use a 6-quart slow cooker for this meal, and it just barely fits everything. So, the bigger the crockpot the better, or cut back on the amounts if you have a smaller crockpot. Me, I like to have leftovers -- this stewy soup tastes even better when it's reheated -- or, if I don't think we'll eat it all in the next several days, I'll freeze smaller portions for later. You can just take the frozen soup out the night before and stick it in the fridge, and it will be ready to reheat on the stove or in the microwave for lunch or dinner the next day.
- 1 -2 Pounds of lean hamburger or ground turkey
- Cooking oil (to brown the meat)
- 1 Chopped onion
- 1 Small can of tomato paste
- 1 -2 Cans diced tomatoes
- 1 -2 Cans drained corn
- 1 Can sliced black olives
- 3 Cans of beans--pinto;black;kidney...any kind you like or combination (Drain and rinse)
- 2 Beef bullion cubes
- 2 -3 Tbsp Taco Seasoning
- Salt or seasoned salt
- garlic powder
- Brown the ground turkey (I prefer the leaner ground turkey) or, if you prefer, ground beef in a skillet with a chopped onion. Season it while it's in the skillet, i.e. seasoned salt, pepper, garlic powder, etc. whatever you like.
- Drain the oil and put it in a crockpot.
- I add the tomato paste, diced tomatoes, drained corn, olives and beans.
- Dissolve beef bullion cubes in a cup of water. (I've used vegetable bullion as well.)
- Add the taco seasoning gradually and put in however much you want.
- Add enough water to the crockpot to make it the consistency you want. Some people like it thick where others like it more liquid.
- Add the 2 "secret" ingredients---the green chiles and powder ranch dressing. I always have green chiles in my freezer, so I usually will dice up a pound or so depending on how hot the chile is and how hot I want the soup to be. Start with about 1-2 tsp of the ranch.
- Cook on high for 4 hours.
What did you think of this recipe?
My Own Thick Taco Soup -- a Closeup
Suggested Taco Soup and Stew Garnishes
To add some extra taste and texture
For sprinkling on top of the finished soup:
- Shredded cheddar (or other) cheese
- Sour cream
- Avocados, diced or sliced (a healthy fat)
For scooping thick taco stew or munching on the side:
- Tortilla chips
To round out the meal:
- Corn bread
- Corn or flour tortilla for dipping and cleaning out the bowl
Taco soup (or stew) topped with avocado
Even the Japanese love taco soup.
© 2010 Deb Kingsbury