Slow cooker taco bean soup –
If you’re looking for a hearty, easy-to-make dish that warms you up on a chilly day, this Slow Cooker Three Bean Taco Soup is the perfect choice! It’s not only delicious but also packed with protein and fiber, making it a nutritious option for any meal. Plus, it comes together effortlessly in a slow cooker, allowing for a simple approach to cooking.
Three Bean Taco Soup
Just look at this vibrant and inviting soup, perfect for sharing with family and friends. The combination of beans, spices, and fresh ingredients creates a delightful flavor profile that’s hard to resist!
Ingredients
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1-2 jalapeños, chopped (optional for heat)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups vegetable or chicken broth
- Fresh cilantro, chopped (for garnish)
- Sour cream, to serve (optional)
- Shredded cheese, to serve (optional)
Instructions
- In the slow cooker, combine the black beans, kidney beans, pinto beans, corn, diced tomatoes, onion, garlic, and jalapeños.
- Sprinkle in the chili powder, cumin, salt, and pepper, then pour the vegetable or chicken broth over the top.
- Stir everything together gently to combine the ingredients well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until all the flavors meld together and the soup is heated through.
- Once done, taste and adjust seasonings if necessary. You can add more spices or heat depending on your preferences!
- Serve hot, garnished with fresh cilantro, a dollop of sour cream, and shredded cheese if desired. Enjoy your comforting bowl of Three Bean Taco Soup!
This soup is perfect for meal prep or a quick weeknight dinner, and it freezes well, making it a great option for those busy days when you want something easy and delicious.