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Loaded with tender sweet potatoes, black beans, and smoky spices, this Taco Soup is a nutritious, hearty, and flavorful meal the entire family will enjoy!
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Ingredients
- 1 pound lean ground beef (or ground turkey for a lighter option)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium sweet potato, peeled and diced into ½-inch cubes
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned fire-roasted diced tomatoes, do not drain
- 8 ounces tomato sauce
- 2 cups chicken or beef broth
- 1 cup frozen fire-roasted corn kernels (regular corn works too)
- 1 red bell pepper, diced
- 4 ounces canned mild green chiles, with juices
- 1 chipotle pepper in adobo sauce, finely minced
- 1 jalapeño, seeded and diced (optional for heat)
- 1 ounce taco seasoning (1 packet, or 2 tablespoons homemade taco seasoning)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Toppings (optional): diced avocado, crushed tortilla chips, fresh cilantro, lime wedges
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Instructions
- Prepare the Base: In a large skillet over medium-high heat, brown the ground beef with the onion and garlic until the beef is cooked through and no pink remains. Drain any excess fat.
- Assemble the Soup: Transfer the beef mixture to a 6-quart slow cooker. Add the sweet potatoes, black beans, diced tomatoes, tomato sauce, broth, corn, bell pepper, green chiles, chipotle pepper, jalapeño, taco seasoning, smoked paprika, and cumin. Stir to combine.
- Cook: Low setting: Cook for 6-8 hours. High setting: Cook for 3-4 hours, or until the sweet potatoes are tender.
- Serve: Ladle the soup into bowls and top with your favorite toppings, such as diced avocado, a squeeze of lime, crushed tortilla chips, fresh cilantro, or a dollop of sour cream.
Notes
- For thicker soup: Stir in 1 tablespoon of masa harina or cornmeal 15 minutes before serving and let it simmer.
- Vegetarian Option: Omit the meat and double the beans for a plant-based version.
- Custom Spice Level: Adjust the heat by increasing or decreasing the chipotle and jalapeño.
