Taco Soup in the Slow Cooker

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Taco Soup in the Slow Cooker

This hearty, cozy, and boldly flavored taco soup recipe will win you over with a savory blend of chile peppers, kidney beans, ground beef, and Southwestern-inspired spices. With super-easy prep and slow-cooker shortcut, this family-friendly dish never fails to impress. Learn how to make homestyle taco soup, plus get tips on freezing and what to serve with it.


What to Serve With Taco Soup

The rich, smoky flavor of taco soup pairs well with anything from down-home buttermilk cornbread to citrus-splashed cucumber salad. Try a bowl of cheesy Spanish rice or crushed tortilla chips to round out the meal.

Top your taco soup with sour cream, avocado, and cilantro for a zesty, restaurant-worthy bite.

How to Store Taco Soup

Store leftover taco soup in a heavy-duty bag or airtight container for up to four days in the refrigerator. Reheat in the microwave or on the stovetop.

Can You Freeze Taco Soup?

Yes, leftover taco soup can be frozen and kept for two to three months. Place soup in a heavy-duty plastic bag (portioned out into single servings for quick, handy meals) or an airtight container for best results.

Allrecipes Community Tips and Praise

“So simple and so good,” raves reviewer Donna. “You can top it with cheese or sour cream and eat with large nacho chips! Excellent.”

“I like it spicy, so I used hot taco seasoning and diced jalapenos instead of chilies,” shares Annie. “Yummy!”

“Five stars because this is very easy, really tasty, super economical, can feed a crowd, and makes great leftovers,” says home cook Lisa.
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Editorial contributions by Rai Mincey

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