30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Slow Cooker Taco Soup
A deeply flavorful taco soup featuring slow-braised short ribs and a smoky chipotle sauce. This version utilizes premium ingredients and a longer cooking time for maximum flavor development.
Season the Beef short ribs generously with salt and pepper.
Sear the Beef short ribs in a large skillet over medium-high heat until browned on all sides. Transfer to the slow cooker.
Sauté the Yellow onion in the same skillet until softened. Add the Garlic and Tomato paste and cook for 1 minute more.
Deglaze the skillet with the Dry red wine, scraping up any browned bits from the bottom. Cook until the wine has almost completely evaporated.
Add the Chipotle peppers in adobo sauce, Adobo sauce, Roasted Poblano peppers, Roasted Roma tomatoes, Black beans, Great Northern beans, Frozen corn kernels, and Beef broth to the slow cooker.
Stir well to combine all ingredients.
Cover and cook on low for 8-10 hours, or until the Beef short ribs are fork-tender.
Shred the Beef short ribs with two forks. Return the shredded beef to the slow cooker and stir to combine.
Serve hot, topped with Queso fresco, Radish, and Cilantro.
