I am about to impart the recipe for my favorite comfort food: my mama’s own award-winning, super fast, one-of-a-kind taco soup! “Award-winning?” you wonder. Oh, yeah, friends. First place at the Alaskan State Fair right here. So, if you love 20-minute recipes that will quite literally wow the crowd, then this is the recipe for you. Let’s get cooking!
here’s what you need
Tofu: For this recipe, use firm tofu. It will hold up the best while the soup cooks. Tomatoes: This soup combines Rotel tomatoes and stewed or diced tomatoes. Corn: I love to add a can of corn for a bit of sweetness. Beans: You’ll need both black beans and kidney beans. Pinto beans will work in place of black beans. Ranch Dressing Mix: This is the secret ingredient! You can use store-bought or make homemade seasoning. Taco Seasoning: It wouldn’t be taco soup without taco seasoning! Feel free to use premade taco seasoning or make your own. The fact that so much flavor is packed into one seasoning means we don’t need onions or garlic. Toppings: For some fun toppings, finish the soup with sour cream, plain Greek yogurt, and crushed tortilla chips.
here’s how to make it
How to make Taco Soup in a Crockpot
You can easily make this taco soup recipe in a slow cooker. Saute your protein just like in the stovetop recipe, but instead of combining everything in a large pot, throw it all into your crockpot. Cook on high for 2 to 3 hours or on low for 6 to 8 hours.
