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When it comes to cozy evenings or festive gatherings, few dishes can rival the heartwarming appeal of Taco Fiesta Soup paired with cornbread muffins. This delightful recipe brings together the vibrant and bold flavors of traditional tacos in a comforting soup form, making it an ideal choice for family dinners or casual get-togethers with friends. The soup itself is a medley of savory ingredients, providing a satisfying meal that warms both the body and soul. The addition of cornbread muffins contributes a touch of sweetness and a delightful texture that perfectly complements the spicy kick of the soup.

Slow Cooker Taco Soup with Cornbread Muffins

Discover the comforting blend of flavors with Taco Fiesta Soup and cornbread muffins—perfect for cozy evenings and gatherings alike. This heartwarming recipe transforms traditional taco ingredients into a delicious soup, complemented by fluffy cornbread muffins. Whether you prefer beef, turkey, or a vegetarian option, this versatile dish is customizable to fit your taste. Packed with nutrients and bursting with flavor, it’s a delightful meal you can enjoy anytime.
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Ingredients
  

For the Taco Soup:

1 lb (450g) ground beef or turkey

1 medium onion, 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 (with green chilies for extra spice)

1 packet (1 oz) taco seasoning

2 cups beef or vegetable broth

1 cup water

1 tsp cumin

1 tsp chili powder

Salt and pepper, to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Optional toppings: shredded cheese, sour cream, avocados, and 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 (fresh, frozen, or canned)

Instructions
 

Prepare the Taco Soup:

    - In a skillet over medium heat, brown the ground beef or turkey until fully cooked, breaking it apart with a spatula. Drain any excess fat.

      - Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent, about 3-4 minutes.

        - Transfer the meat mixture to the slow cooker. Add black beans, kidney beans, corn, diced tomatoes (with juices), taco seasoning, cumin, chili powder, beef or vegetable broth, and water. Stir everything together.

          - Season with salt and pepper to taste. Cover and cook on low for 6-8 hours or high for 3-4 hours.

            Make the Cornbread Muffins:

              - Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with muffin liners.

                - In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk until smooth.

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

                    - Pour the wet ingredients into the dry ingredients, adding the corn kernels. Stir gently until just combined; do not overmix.

                      - Scoop the batter into prepared muffin tins, filling each cup about 2/3 full.

                        - Bake for 15-20 minutes or until golden and a toothpick inserted into the center comes out clean.

                          Serve:

                            - Once the taco soup is ready, give it a good stir and taste for seasoning, adjusting as needed. Ladle soup into bowls and garnish with fresh cilantro and lime wedges.

                              - Serve the cornbread muffins warm alongside the soup. You can also add optional toppings like shredded cheese, sour cream, or avocado for extra flavor.

                                Prep Time, Total Time, Servings: 15 min | 6-8 hours | 6 servings