Summer is here and that means it’s time to bust out the easy recipes that don’t 1) require turning on an oven and 2) don’t require much time. Easy taco soup, here we come!
I can take little to no credit for this easy taco soup recipe. In fact, it was handed over to me by my bestie. The week after I gave birth to my daughter, my bestie brought taco soup over as a freezer meal (don’t you love a friend that would do that?). It was such a hit in our house, I asked for the recipe and she handed over the goods. The funny thing is, she was recalling the recipe from memory so we aren’t 100% sure it is in its original form. More than two years later, and a few of my own “customizations” later, I still have this easy taco soup on a fairly regular rotation.
A few things I love about this easy taco soup recipe:
- It freezes well. I usually cut the cooked batch in half and place half in the freezer for consumption at a later date. Seriously, two meals in one. Easy.
- It takes less than five — count them, FIVE — minutes to dump it all in the slow cooker. Easy.
- It cooks in the slow cooker while you go on about your day. Easy.
- The only real “prep” ahead is cooking your meat of choice (if you choose to use meat). Even so, I often use precooked meat that I have frozen for things like this. Easy.
- It doesn’t have anything weird or overly processed in it. Clean and easy.
Here are the key players, all in one little huddle:
If you need a little breakdown, I’ve got that, too. For my easy taco soup recipe, I use beans that I have previously cooked in the slow cooker and frozen. I always keep cooked, frozen beans on hand for things like this and my bags contain roughly 1-lb of beans. I use a bag of whatever is on hand, and this day it was kidney beans, black beans, and cannellini beans. You can use less if you want, but I love beans since they are hearty and filling!
The only canned items I use are the crushed tomatoes and tomato sauce. I bet this tastes amazing with fresh crushed tomatoes! We have some growing this year, so I’ll be trying it out. The taco seasoning is a homemade recipe that you can find here.
Finally, I use two cups of frozen bone broth (usually made as a result of this). You can use water, beef, chicken, or vegetable stock. I often have bone broth in my freezer and it is so easy to use for soups and stews. I then add 1-lb of cooked turkey, beef, or chicken, and one cup of frozen corn. Then I set the slow cooker to low and let it do its thing for several hours. That’s all there is to it! How easy is that?
Finally, I set the slow cooker to low and let it do its thing for several hours. That’s all there is to it! How easy is that?
When it’s finished, this is where the real fun begins . . . the part where you add the naughty ingredients. (Sorry, not sorry!) I always top mine with fresh avocado, a little cheese, jalapenos, and a dollop of sour cream. If I’m having a comfort food kind of day, I’m taking the chips in with me!
And finally, the bowl of goodness! It’s really hearty and filling and any leftovers you might have will warm up nicely the next day.
Hope you enjoy the recipe and big thanks to my bestie for sharing!