When the temperature dips, nothing satisfies like a steaming bowl of soup. Chili, Tortilla Soup and this tasty, slow-cooker Taco Soup are favorites around our house.
I usually fix it about once a month during the winter. Why not? This Tex-Mex-inspired, medley packs the perfect amount of heat. It's spicy enough for a jalapeno-addict like me but not too hot for those who don't need as much zing (Bob and our son Cole to be precise).
I got the idea for this winter delight from a recipe for Taco Soup with Black Beans in the Fix It and Forget It Cookbook (Good Books, 2000, $16.95). Black beans? Why hadn't I thought of that? They're said to be great for your health and your waistline. Packed with fiber and protein, they fill you up and keep you satisfied for hours.
Over the years, I've put my own spin on that recipe, amping up the flavor by adding Texas favorites like Rotel tomatoes with green chiles and Ranch Style pinto beans. But this family-pleasin' soup is still super easy to prepare. Once you've chopped an onion and browned it with some ground beef, you just toss the mixture in the crockpot with canned vegetables (tomatoes, corn and beans) and seasonings. Then you're free to run errands, wrap presents or do as you please for four to six hours while it simmers. Don't you just love multi-tasking?
Later, you can have dinner on the table in minutes. Just spoon this scrumptious, one-dish meal into individual serving bowls and offer tortilla chips, shredded cheese and sour cream as toppings. It's that simple.
Slow-Cooker Taco Soup
Serves 6 - 8
Soup:
Optional Toppings:
Brown ground beef. Add onion and simmer until soft.
Pour mixture into crockpot and add all the remaining soup ingredients.
Cover and cook on Low 4 to 6 hours.
Serve with tortilla chips, cheese and sour cream as toppings.
Freezes well.
Complete the meal with a trouble-free dessert such as:
Playing Favorites is a new column where Bob and I pull back the curtain on our Boomer lives to show you what we're into these days. It may be a movie we've discovered. A new restaurant. Great food. Interesting drink. A song we can't get out of our heads...it could be anything. It's all about discovery and the stuff that makes us happy. So, step inside our lives and let us show you around. Don't mind the dust, the housekeeper comes on Thursday.
Prepare your own Mexican quick fix with this Chipotle-inspired bowl. Carbs are moderated by filling the bowl with beans, extra veggies and chicken. No need for rice, since the beans count as carbs.
Tips:
If you love tomatoes, increase the quantity to 1/2 cup, but note that the carbohydrates will also increase.
If preparing this recipe for one person, cut all of the ingredients in half. Or simply prepare the full recipe up to the end of step 2 and store leftover chicken and vegetable-bean mixture in separate airtight containers in the refrigerator for up to 2 days. Reheat in the microwave on High for 1 to 2 minutes, or until heated through, and continue with step 3.
Health Bite: The iron, calcium, magnesium, manganese, copper and zinc in black beans help to keep bones strong and healthy.
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