Slow Cooker Taco Soup
A classic right here. An easy, no brainer, load-and-go kinda recipe.
Servings - 6 servings
Ingredients
- 1 lb. ground beef
- 15 oz can black beans, drained and rinsed
- 15 oz can diced tomatoes, undrained
- 15 oz can corn (or 2 cups frozen corn)
- 2 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2-3 cups chicken broth (from bouillon or box)
- Salt and pepper to taste
- Optional, top with crushed tortilla chips
Instructions
- Brown and drain the ground beef.
- Add all the ingredients to the slow cooker.
- Set slow cooker on low and cook for 8 hours, or high for 6 hours. If cooking from partially frozen, you'll need to cook on low for 8 to 10 hours, depending on how frozen the pack is when you start cooking it.
Freezer Meal Instructions
- To pack into gallon size freezer baggie: Label. Then, follow the same directions in the first 2 bullets.
- Let the browned ground beef cool for a few minutes before adding it to the bag. If you wish to leave the broth out, then freeze without the broth and make a note on the bag that you need to add the broth. Place in the fridge to let the ground beef cool completely before adding to the freezer. (This will help prevent freezer burn.)Remove as much air as you can and seal. Freeze up to 6 months in your fridge freezer or 12 months in a deep freezer.
To Thaw Freezer Meal
- To thaw, place the bags in the fridge overnight. Or quick thaw in a bowl of warm water.