This soup is the best I've tasted all year, and it's a breeze to make with a slow cooker!

This Slow Cooker Cheesy Taco Soup is a delightful fusion of classic Mexican flavors and the comforting warmth of a hearty soup. Originating from the inventive kitchens of the American Southwest, taco soup is a versatile dish that encapsulates the spirit of vibrant, bold tastes found in traditional tacos. The slow cooker method ensures that each ingredient melds together, creating a rich, flavorful broth that is perfect for cold evenings. For those looking to enjoy a meal that is both satisfying and simple to prepare, this soup is an excellent choice.

This Cheesy Taco Soup pairs wonderfully with a side of warm, crusty bread or homemade cornbread, which can be used to soak up the flavorful broth. A fresh green salad with a citrus vinaigrette adds a refreshing contrast to the rich, cheesy soup. You might also consider serving it with tortilla chips for a delightful crunch, or even a side of guacamole to enhance the Mexican theme.

Servings: 6

1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes
1 can (10 oz) diced tomatoes with green chilies
1 packet taco seasoning
4 cups beef broth
1 1/2 cups diced potatoes
1 cup diced carrots
2 cups shredded cheddar cheese
Salt and pepper to taste
Chopped cilantro for garnish

In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.

Add the diced onion and minced garlic to the skillet with the beef. Sauté until the onion is translucent.

Transfer the beef mixture to the slow cooker.

Add the black beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, beef broth, diced potatoes, and diced carrots to the slow cooker.

Stir the ingredients together to combine.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.

About 15 minutes before serving, stir in the shredded cheddar cheese until melted.

Season with salt and pepper to taste.

Serve hot, garnished with chopped cilantro.

For a spicier version, consider adding a chopped jalapeño or using hot diced tomatoes with green chilies. To make this recipe vegetarian, substitute the ground beef with a plant-based ground meat alternative and use vegetable broth instead of beef broth. If you prefer a creamier soup, stir in half a cup of cream cheese just before serving. For added texture, top with crushed tortilla chips or sliced avocado.