Eosinophilic Esophagitis Friendly Slow Cooker Taco Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 1 lb ground beef (80/20)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 packet (1 oz) ranch seasoning mix
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (10 oz) diced tomatoes with green chiles, with juices
- 2 cups low-sodium chicken broth
- salt and pepper, to taste
For serving
- sour cream, for serving (optional)
Can be omittedsour cream
- shredded cheddar cheese, for serving (optional)
Can be omittedshredded cheddar cheese
- tortilla chips, for serving (optional)
- fresh cilantro, chopped, for serving (optional)
Instructions
- 1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 7ā8 minutes. Drain off excess fat.
- 2
Add the diced onion and green bell pepper to the skillet and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 4ā5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!