Slow Cooker Tex Mex Soup
Would you be interested in bringing zesty Mexican flavors to your table? If yes, then this thick and hearty Tex Mex soup which is similar to chili can be a great addition to your menu repertoire. It is a heart-warming and comforting soup that will comfort you inside out.
Furthermore, the soup is quick to throw together since you need to just brown the meat and then dump the rest of the ingredients into the slow cooker. The slow cooker will then do all the remaining job.
Alongside, once you return from your work to check on it at the end, the soup will entice you with an inviting aroma that wafts from the slow cooker since all the ingredients have slowly simmered in the savory gravy.
Bursting with fresh and bright flavors, this highly flavorful and satiating soup is ideal for chilly evenings. All the protein in the dish can give you a boost of energy.
In fact, this soup is a one-pot meal that is full of authentic Mexican flavors. On top, the addition of the lime juice adds a slight tartness to it, which makes it more delightful.
Chockfull of flavor can bring a visual feast for the eyes with all the pieces of bell pepper, carrot, onion, and corn. What’s more, it is great to serve a crowd. You just need to double the recipe and make it ahead if possible in such a case.
How to Make Slow Cooker Tex Mex Soup
- 4 ½ oz can of green chilis, diced
- Juice from 1 lime
- 1 1/3 lb beef, grounded
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 × 14 ½ oz spicy red pepper diced tomatoes
- 1 cup beef broth
- 1 cup sweet corn
- 1 carrot, chopped
- 1 sweet onion, small & chopped
- 2 tbsp taco seasoning
- 1 × 19 oz can of Enchilada sauce
- 1 × 15 oz can of black beans, washed & drained
Method of Preparation
First, heat a large-sized non-sticking pan over medium-high heat.
Once the pan becomes hot, stir in the grounded beef to it.
Cook them for 5 to 6 minutes or until the meat is browned and is no pink in color while stirring it frequently. Tip: Stirring with a spatula aids in breaking down the clumps while improving the texture.
Next, drain the excess fat from the pan and transfer the meat first to a colander and then place the browned meat in the slow cooker. Tip: Though a bit of fat can make the soup taste better, too much of the same can cause health issues especially for the digestive system because of the excess grease.
Then, spoon in the taco seasoning to it and mix well.
After that, stir in the onion, enchilada sauce, bell pepper, diced chilis, diced tomatoes, carrot, and beans along with the beef broth.
Give a good mix so that everything comes together. Close the lid.
Cook for 6 to 8 hours on low heat or 4 hours on high heat.
When the time is up, add the corn and lime juice to it. Close the lid and warm it for further 5 minutes.
Serve and enjoy.
Nutritional Information per calories
Storage: The Tex-Mex stays good for up to seven days in the refrigerator when placed in air-tight containers. But then make sure to cool it completely before storing it.
You can also freeze them for about 3 to 6 months in freezer-safe containers. For reheating, thaw in the refrigerator the day before you are serving. Or else reheat by heating in the microwave for 30 to 60 seconds on low heat.
Slow-Cooker Tex-Mex Soup Tips
Slow-Cooker Tex-Mex Soup FAQ
For best results, follow the recipe as it is.
However, some common substitutes would work well in this recipe. They are:
What can you do to thicken the recipe?
If you added too much broth or water, then to thicken the soup, you can stir in 2 to 3 tablespoons of tomato paste. Or else you can simmer for a bit more time with the lid off.
Is it possible to skip beans to make it keto-friendly?
In that case, you can stir in more meat and more vegetables like zucchini, etc.
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