Search thousands of recipes reviewed by home cooks like you.

Chad's Slow Cooker Taco Soup

Chad's Slow Cooker Taco Soup

  • Prep

    20 m
  • Cook

    8 h 20 m
  • Ready In

    8 h 40 m
AccountKiller

AccountKiller

This easy soup is hearty, yet extremely tasty. This is really a form of chili, but uses some ingredients not found in regular chili. Sure to be a hit, you can adjust the spice as needed by using varying levels of jalapenos and RO*TEL® varieties. Top with shredded sharp Cheddar cheese and/or sour cream. Serve with tortilla chips. Leftovers can be frozen and enjoyed later.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 839 mg
  • 34%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Brown the ground beef completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
  2. Brown the sausage completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
  3. Add the crushed tomatoes, corn, black beans, kidney beans, ranch dressing mix, taco seasoning mix, onion, green bell pepper, red bell pepper, diced tomatoes with green chile peppers, chili sauce, jalapeno peppers, beer, and black pepper to the slow cooker. Set slow cooker to Low and cook 8 to 10 hours, or, if you prefer, on High for 4 to 6 hours.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Claudia
62

Claudia

1/3/2011

I made this exactly as shown. It was very good. My husband and guests raved about it. I served it with nacho chips and sour cream to be added as a garnish. I will make it again. The only thing I will add as a personal note - it is more of a chili than a soup in my opinion. And next time I would like to add celantro as a garnish as well. I think it would be great used in making nachos with melted cheese in the oven!! I will do that in the future too. Thanks for the great recipe. (I do not review a lot of recipes but I use this site constantly. I would just like to say that please chef's stop rating a recipe based on how you changed it up. Make it first and than if you think it is soooo wonderful submit it as a new recipe. This is getting out of hand on this site. And I have noticed a lot of other comments like this. It is in fact changing up the whole "feeling" of how this site started) Thanks!!

Sarah Jo
26

Sarah Jo

9/21/2010

I made this last night at the last minute. I used a pound and a half of ground turkey, a can of fire roasted tomatoes, I left out the Mexi-Corn (I'm watching my carb count) but I added in two additional large chopped red and orange bell peppers, two cans of organic black beans, homemade taco seasoning mix, and because I don't have Rotel on hand, I used one jar of organic chunky salsa. I did not use the chili sauce or jalepenos as my salsa was a medium salsa and warm enough on it's own. I used Bud Light beer. I did saute the onion, bell peppers, and a ton of garlic in EVOO before adding it to the crockpot. This cooked overnight and was ready to go this morning. It turned out very well.

KTCRUISER
26

KTCRUISER

3/30/2010

I make a version of this a lot..I've not tried the bottle of beer ingredient, but I would imagine that it only enhances this easy, popular, and REALLY REALLY good dish!!

More reviews

Similar recipes

ADVERTISEMENT