Taco Soup
Leftover taco meat is the base of this recipe for a slow-cooked creamy soup that is full of flavour.
Servings: 10
Equipment
- Slow Cooker
Ingredients
- 2 cups leftover taco meat
- 4 cups beef or chicken broth
- 1 can diced tomatoes, 540 ml
- 1 can black beans, 540ml
- 2 cups frozen corn
- 4 Tbsp chili powder
- 2 Tbsp ground cumin
- 1 Tbsp garlic powder
- 1 tsp kosher salt
- ½ tsp white pepper
- ½ cup table cream, 18%
- ½ cup cream cheese
- 4 small tortillas, cut into strips
Instructions
- Add ingredients, except table cream, cream cheese and tortillas to slow cooker
- Cook on high for 4 hours.
- Add table cream and cream cheese and continue cooking for an additional hour.
- Add tortilla strips and cook 30 minutes.
- Serve topped with shredded cheese, sour cream and additional tortilla strips
Notes
Soup can also be slow cooked on low for 6-8 hours