Mexican Taco Soup

Mexican Taco Soup. This dish will wow you! A yummy thick soup packed with taco flavors you love. It’s super tasty, keeps you full, and simple to make.

Warm up with this hearty taco soup! Ground beef, fresh veggies, corn, beans, and rice simmer in a slow cooker with taco mix and chicken broth. Stir in creamy sour cream at the end. Top with chips for crunch. Perfect family meal—easy, filling, and full of bold Mexican taste! (48 words)

Ingredients

• 500 grams lean ground beef

• 1 medium brown onion, chopped small

• 400 gram can diced tomatoes

• 1/2 red bell pepper, chopped small

• 1/2 green bell pepper, chopped small

• Kernels from 3 fresh corn cobs (cut them off; see notes)

• 30 gram packet taco seasoning

• 1 liter chicken broth

• 2 x 420 gram cans mild chili beans (see notes)

• 2 cups cooked brown rice (see notes)

• 300 ml sour cream

• Extra sour cream and tortilla or corn chips for topping

Mexican Taco Soup: Directions

1. Cook the ground beef and soften the chopped onion in your searing slow cooker for a few minutes using a bit of spray oil. (Or use a frying pan first, then move to the slow cooker.)

2. Add the tomatoes, bell peppers, corn kernels, taco seasoning, chicken broth, both cans of chili beans, and cooked rice to the beef and onion.

3. Set the slow cooker to low and cook for 5 hours.

4. Mix in the sour cream during the last 20 minutes. Let it warm up all the way.

5. Scoop into bowls. Add a spoonful of extra sour cream and a handful of chips on top.

Notes

1. Save money with a 250g can of diced red and green bell peppers from the canned veggie aisle. They’re soft and mix right into the soup.

2. Chili beans are by the baked beans. Or try canned red kidney beans or pinto beans.

3. I use quick microwave rice cups that cook in 40 seconds. Never add uncooked rice.

4. Canned or frozen corn works, but fresh kernels off the cob stay sweet and crunchy—best choice!

5. We used Tornado corn chips in the photo.