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Easy Slow Cooker Taco Soup with Crispy Tortilla Strips

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A hearty, flavorful taco soup made in the slow cooker with ground beef, beans, corn, and a rich tomato broth, topped with perfectly crispy homemade tortilla strips. This set-it-and-forget-it meal is perfect for busy weeknights and is even better the next day.

Ingredients

Scale
  • 1 pound ground beef (80/20 works well; drain excess fat after browning)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning (or 3 tablespoons homemade blend)
  • 1 can (15 oz) diced tomatoes with green chiles (like Rotel)
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) tomato sauce
  • 2 cups beef broth (low-sodium preferred)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • 6–8 corn tortillas (yellow or white)
  • 2 tablespoons olive oil or avocado oil
  • Salt and chili powder for sprinkling (optional)
  • Shredded cheddar or Mexican blend cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado or guacamole (for topping)
  • Lime wedges (for serving)

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until fully browned, about 6 to 8 minutes. Drain most of the fat, leaving about 1-2 tablespoons for flavor.
  2. Add the diced onion and minced garlic to the skillet with the beef. Cook for 2 to 3 minutes until the onion softens and turns translucent.
  3. Transfer the beef, onion, and garlic mixture to a slow cooker (4-quart or larger).
  4. Add the diced tomatoes with green chiles, fire-roasted diced tomatoes, drained black beans, drained kidney beans, drained corn, tomato sauce, beef broth, cumin, chili powder, and a pinch of salt and pepper. Stir to combine.
  5. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir halfway through if possible. Taste and adjust seasoning around the 6-hour mark if needed.
  6. About 20 minutes before serving, preheat the oven to 375°F (190°C). Stack the corn tortillas and slice into thin strips, about 1/4 inch wide.
  7. Spread the tortilla strips in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and toss gently to coat. Sprinkle with salt and chili powder if desired.
  8. Bake for 10 to 12 minutes, flipping halfway through, until golden and crispy. Watch closely during the last 2 minutes to prevent burning. Let cool on the baking sheet.
  9. Ladle the soup into bowls. Top with shredded cheese, sour cream, fresh cilantro, avocado, and a squeeze of lime. Add the crispy tortilla strips just before serving to maintain crunch.

Notes

For best results, brown the beef first to avoid a greasy soup. Watch the tortilla strips closely as they burn easily. Layer toppings strategically: cheese first, then sour cream, then tortilla strips on top to keep them crunchy. If the soup is too thin, mash some beans against the side of the slow cooker or cook uncovered for 30 minutes. The soup improves overnight and freezes well for up to 3 months. Make fresh tortilla strips when reheating.

Nutrition

Keywords: slow cooker taco soup, easy taco soup, crispy tortilla strips, ground beef soup, weeknight dinner, comfort food, slow cooker recipe

Find it online: https://prismtaste.com/easy-slow-cooker-taco-soup-with-crispy-tortilla-strips/