I know I’ve already shared a soup recipe with you this week but I was too excited about this one to hold on to it any longer. I do love my soups this time of year. For one thing they are the perfect warm you to your soul food on these endlessly cold days. For another they are a filling and delicious way to eat a healthy dinner and then hopefully still have a healthy lunch left for the next day. This taco soup is no exception. It is super easy to make, full of healthy ingredients and very filling.
I know there are a million different taco soups out there and this is no reinvention of the wheel but there are a couple little tweaks that I think make this one stand out a bit in my list of favorites. Instead of regular beans I used a can of refried beans which creates a nice thick base for the soup and makes it so hearty and filling.
It also uses my homemade seasoning blends instead of packaged which to me just makes a world of difference. Such a fresh taste!
- In a skillet over medium high heat brown ground beef until fully cooked and drain any excess grease
- Add to slow cooker along with remaining ingredients
- Cook on low for 6-8 hours or high for 3-4
- Stir until well combined
- Serve with crushed chips, cheese, sour cream or as desired