Slow Cooker Taco Soup with Cornbread Muffins -

When it comes to comforting meals that satisfy both the palate and the soul, few dishes can compete with the delightful duo of Taco Fiesta Soup and Cornbread Muffins. This vibrant combination not only brings a burst of flavor but also wraps you in warmth, making it the perfect choice for family dinners, casual gatherings, or cozy nights spent at home. The rich, hearty soup, paired with the sweet and savory cornbread muffins, creates a symphony of textures and tastes that is sure to please everyone at the table.

Slow Cooker Taco Soup with Cornbread Muffins

Experience the warmth and comfort of Taco Fiesta Soup paired with delicious cornbread muffins. This delightful duo combines rich, hearty flavors with a touch of sweetness, making it perfect for family dinners or cozy nights in. The versatile soup can be customized to suit any dietary preference, while the cornbread muffins add the perfect finishing touch. Discover how to create this nourishing meal that’s sure to please everyone at your table. Enjoy the process and create lasting memories around this comforting dish!

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Ingredients

For the Taco Soup:

1 lb (450g) ground beef or turkey

1 medium onion, finely diced

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (14.5 oz) diced tomatoes (preferably with green chilies for added flavor)

1 packet (1 oz) taco seasoning

2 cups beef or vegetable broth

1 cup water

1 tsp ground cumin

1 tsp chili powder

Salt and freshly cracked black pepper, to taste

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Optional toppings: shredded cheese, sour cream, diced avocados, and crispy tortilla chips

For the Cornbread Muffins:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 cup milk

1/4 cup vegetable oil or melted butter

1 large egg

1 cup corn kernels (can be fresh, frozen, or canned)

Instructions

Prepare the Taco Soup:

- In a large skillet over medium heat, add the ground beef or turkey. Cook until browned and fully cooked through, breaking it apart with a spatula as it cooks. Drain any excess fat.

- Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes, releasing its fragrant aroma.

- Transfer the cooked meat mixture to a slow cooker. Add the black beans, kidney beans, corn, diced tomatoes (including their juices), taco seasoning, ground cumin, chili powder, beef or vegetable broth, and water. Stir everything well to combine.

- Season with salt and freshly cracked black pepper to taste. Cover the slow cooker with its lid and cook on low for 6-8 hours or high for 3-4 hours until flavors meld together beautifully.

Make the Cornbread Muffins:

- Preheat your oven to 400°F (200°C). Grease a muffin tin with cooking spray or line it with muffin liners for easy removal.

- In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.

- In a separate bowl, whisk together the milk, vegetable oil (or melted butter), and egg until completely combined.

- Pour the wet ingredients into the dry mixture, then gently fold in the corn kernels. Stir until just combined; be careful not to overmix to maintain the muffins' light texture.

- Scoop the batter into the prepared muffin tins, filling each cup about two-thirds full to allow room for rising.

- Bake in the preheated oven for 15-20 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Serve:

- Once the taco soup is finished cooking, give it a thorough stir and taste to adjust seasoning if necessary. Ladle generous portions of the soup into bowls, garnishing each with fresh cilantro leaves and a lime wedge for a burst of freshness.

- Serve the cornbread muffins warm alongside the soup. For an extra touch of flavor, offer optional toppings such as shredded cheese, sour cream, or diced avocados.