Mexican taco soup

This is a delightful quick ’combine it all together’ slow cooker soup that is rich with the flavours you get in a Tex-Mex chili and topped with cheese, tortilla chips, onions and/or sour cream. With super quick and easy preparation using your rice cooker SOUP and/or SLOW COOK function, this universally family-friendly recipe will not fail to impress. Freeze the left overs for a quick meal when you are feeling lazy using the toppings to spruce it up.

AuthorHungry PandaCategoryMeatDifficultyIntermediate

Yields6 ServingsServingsQuarter (1.5 Serving)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)UnitsDefaultMeasurement SystemDefaultMetricImperial

Prep Time40 minsCook Time2 hrs 20 minsTotal Time3 hrs

INGREDIENTS

 800 g lean ground beef (or beef cut into strips)

 400 g (1 tin) chilli beans with liquid

 400 g (1 tin) kidney beans with liquid

 400 g (1 tin) corn with liquid

 400 ml (1 tin) stewed tomatoes / sauce

 400 ml (1 tin) diced tomatoes (peeled)

 100 g chopped green chillies

 1 tbsp chilli powder

 1 tsp ground cumin

 ¾ tsp ground paprika

 1 tbsp ground white pepper

 ¼ tsp dried oregano

 1 ¼ tbsp dry ranch dressing mix

 ⅓ cup chopped coriander

 1 tbsp fresh lime juice

 2 tbsp olive oil

1

Add the oil to your rice cooker inner bowl and heat using the SLOW COOK function. When hot add the beef and seal until brown (drain any excess fat).

2

Then add all the other ingredients (except the corn and beans) and mix together.

3

Keep the lid closed and cook for 30 minutes then add the beans and corn. Stir in extra coriander if needed.

4

Continue to cook using the SOUP function (SLOW COOK function also works) for a further hour.

5

Leave on KEEP WARM for an extra 10 minutes.

* For extra spice you can increase the chilli, cumin and paprika ond/or add some jalapenos (jarred work ok).

Ingredients

INGREDIENTS

 800 g lean ground beef (or beef cut into strips)

 400 g (1 tin) chilli beans with liquid

 400 g (1 tin) kidney beans with liquid

 400 g (1 tin) corn with liquid

 400 ml (1 tin) stewed tomatoes / sauce

 400 ml (1 tin) diced tomatoes (peeled)

 100 g chopped green chillies

 1 tbsp chilli powder

 1 tsp ground cumin

 ¾ tsp ground paprika

 1 tbsp ground white pepper

 ¼ tsp dried oregano

 1 ¼ tbsp dry ranch dressing mix

 ⅓ cup chopped coriander

 1 tbsp fresh lime juice

 2 tbsp olive oil

Directions

1

Add the oil to your rice cooker inner bowl and heat using the SLOW COOK function. When hot add the beef and seal until brown (drain any excess fat).

2

Then add all the other ingredients (except the corn and beans) and mix together.

3

Keep the lid closed and cook for 30 minutes then add the beans and corn. Stir in extra coriander if needed.

4

Continue to cook using the SOUP function (SLOW COOK function also works) for a further hour.

5

Leave on KEEP WARM for an extra 10 minutes.

* For extra spice you can increase the chilli, cumin and paprika ond/or add some jalapenos (jarred work ok).

Notes

Mexican taco soup

IngredientsDirections

TYPICAL TOPPINGS – Shredded Mexican blend cheese, sour cream, chopped green or red onions, diced avocados and corn tortilla strips/chips