Mexican Taco Soup
This dish is guaranteed to surprise! A thick lush soup with your favourite taco tastes. It’s tasty and filling and oh so easy.
Equipment
- 6L slow cooker
Ingredients
- 500 grams lean beef mince
- 1 medium brown onion diced
- 400 gram can of diced tomato
- 1/2 red capsicum, diced
- 1/2 green capsicum, diced
- 3 fresh corn cobs, kernels sliced off fresh (see notes)
- 30 gram sachet taco seasoning mix
- 1 litre liquid chicken stock
- 2 x 420 gram cans mild chilli beans (see notes)
- 2 cups COOKED brown rice (see notes)
- 300 ml Sour Cream
- Extra sour cream and tortilla/corn chips to garnish
Instructions
- Brown mince and soften onion in searing slow cooker for a few minutes first with a little spray oil (or fry pan if you don’t have a searing slow cooker then move to slow cooker)
- Add tomatoes, capsicum, corn, taco seasoning, stock, both cans of chilli beans and the cooked rice to the mince and onions in the slow cooker.
- Cook on low for 5 hours
- Stir through sour cream in last 20mins then allow to heat through fully
- Spoon soup into serving plates, top with a dollop of extra sour cream and a handful of chips.
- Notes:1. You can also use a 250g can of diced red and green capsicum to make it cheaper than the fresh variety. Available in the canned vegetable sections of your supermarket. They are lovely and soft and blend in nice to the soup consistency. 2. You’ll find the chilli beans near the baked beans in your supermarket. Alternatively, you can use canned red kidney beans or pinto beans3. For the cooked rice I use the microwave quick cook cups that cook in 40 seconds each. Do not add raw rice.4. While you can use can or frozen corn kernels I really do recommend the fresh cut off the cob that I listed as they keep their sweet crunchy bites throughout the final soup – so good!5. The chips pictured are Tornado corn chips
- This recipe is from our latest book 7 NIGHTS OF SLOW COOKING available HERE
Tried this recipe?Scroll Down To Share What You Think
We had this tonight was worried that it would be too spicy for me but loved it with the mince steak it was a filling meal will make it again
what can I say but YummmmmmmmO…..Hubby & I absolutely loved this, added Chilli ? as we like a bit of Zing….will definitely be making this again ?
Beautiful tasty dish but I left out the 300ml sour cream and just added a little Greek yoghurt with the corn chips on top. Just a smidgen healthier lol ??
This was absolutely delicious! The whole family loved it. I used my own blend of Taco spice mix instead of the prepackaged and it turned out perfectly. The fresh corn kernels really do provide a yummy pop of sweetness!
This soup was amazing. Nice and thick and delicious. I used frozen capsicum instead of fresh and basmati rice instead of brown. We had it with some souvlaki bread that we had heated up in the sandwich toaster. Amazing.
Love love love. My 5 year old and 1 love this meal. My 5 year old helps to throw all the ingredients in and is always asking for the “ yummy bean soup” it’s so simple to throw together. Massive hit in my family.
Make this one regularly, everyone loves it. It’s complete, nutritious and tasty.
Thank you Suzie – so thrilled you loved it too 🙂
Mexican theme faculty morning tea at school on Friday.
Que my contribution:
Changes – 1x can medium Chili beans, 1x can mexican mixed beans. I opted for 250g canned
Mexican themed morning tea at work recently. Que my contribution; I used 1x can medium chilli beans, 1x can mexican bean mix, opted for 250g canned capsicum. Cooked on low 6hr
Served with choice of corn chips, burritos,salad (lettuce, tomato, onion, grated cheese, sour cream)
🥰😋 Not too much left-over!
Supremely delish enjoyed by many👌
Thanks Tracey – sounds like it was a hit!! 🙂