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Slow Cooker Taco Soup

Slow Cooker Taco Soup 1
Time
Prep time: 10mins. Cook time: 7 hours
Contributed by
By Atlanta Fowler & Gevity Rx
Serves
4-6

SHORT DESCRIPTION

This flavoursome soup is the perfect way to get your Mexican fix in the cooler months. If you love a good taco night then you will love this recipe!

INGREDIENTS

1 tbsp Organic Extra Virgin Olive Oil 
500g grass-fed / organic beef mince 
1 1⁄2 cups diced brown or red onions 
2 to 3 cups water (use more if you want a thinner soup) 
2 or 3 tbsp Lemon & Herb Body Glue™ 
1 tin Diced Organic Tomatoes
1 tin Black Beans, drained and rinsed 
1 tin Kidney Beans, drained and rinsed 
½ jar or 3 fresh jalapenos, chopped fine 
2 1⁄2 tsp chilli powder
1 tbs ground coriander 
1 tbs sweet paprika 
1 1⁄2 tsp ground cumin 
1 tbsp dried oregano 
1 tsp paprika 
1 tsp salt 

To serve:
Homemade tortilla chips
Coconut Yoghurt (optional) 
Chopped coriander (optional) 
Finely diced red onion 
Lime wedges 

DESCRIPTION

  1. Heat the olive oil in a large frypan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges. 

  2. Combine the browned mince, onions and the remaining soup ingredients in a slow cooker or large casserole pot and stir. Cover and cook on low for 6 to 7 hours.  
  3. Serve topped with homemade tortilla chips, coconut yogurt, coriander, red onion and lime wedges.

Tip: This soup will keep refrigerated for 1 week or frozen for up to 3 months. 

Method

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    Organic Diced Tomatoes 400g

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  • Organic Black Beans 400g 1 Organic Black Beans 400g 2
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    Organic Black Beans 400g

    $2.70
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  • Organic Red Kidney Beans 400g 1 Organic Red Kidney Beans 400g 2
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    Organic Red Kidney Beans 400g

    $2.70
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    SKU:
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  • Bone Broth Body Glue Lemon & Herb 390g 1
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    Bone Broth Body Glue Lemon & Herb 390g

    $34.95
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    SKU:
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