Slow Cooker Taco Soup

1,250 Reviews 41 Pics
  • Prep

    10 m
  • Cook

    8 h
  • Ready In

    8 h 10 m
Janeen Barlow
Recipe by  Janeen Barlow

“This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

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Reviews (1,250)

Rate This Recipe
MDORON5131
726

MDORON5131

Made this last night with the following adjustments: browned the beef with the taco seasoning to give it more flavor, used a 10.75 oz. can of tomato soup instead of the 8 oz. can of tomato sauce, added a packet of ranch dressing, only used 1 can of beans, used 1 can of "southwestern style" diced tomatoes (diced tomatoes and jalapenos) and 1 can of regular diced tomatoes, and only added 1 cup of water. It was perfect -- had a great consistency (not too thick, not too runny) and was spicy but not too hot. Definitely add a dollop of sour cream! Delicious!

VALIERRAN
547

VALIERRAN

Best taco soup I've ever made! I made it a day early and took it to an office lunch (oh, was much better the second day), and it got raves. I did make a few small changes to the recipe, but nothing substantive...I browned the ground beef with chopped onion and garlic. I used a can of diced tomatoes that had jalapeno peppers mixed in, instead of a separate can of chili peppers. Omitted the water and added a second can of tomato sauce, and substituted black beans for kidney beans. The final addition...was a tablespoon or so of brown sugar, instead of the corn water. As I said, it got raves, and this is definitely a keeper. Thanks Janeen!

Navy_Mommy
453

Navy_Mommy

This recipe is a good base but I felt it needed some spicing up. I sauted the onions and about a teaspoon of garlic with the meat. I also added the dressing and the taco seasoning to the meat before adding to the crock pot. I tasted the mix before adding water and felt it was too bland, so I added extra cumin and chili powder and a bottle of Mexican beer rather than water. I think the beer really made a big difference. I also served with cheese, sour cream, onions, and cheddar-jalepeno beer bread. I will probably make this again as it was a good start to the chili.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 362 cal
  • 18%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 37.8 g
  • 12%
  • Protein
  • 18.2 g
  • 36%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 1356 mg
  • 54%

Based on a 2,000 calorie diet

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