Slow Cooker Taco Soup

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.” Slow Cooker Taco Soup – You must try this recipe.

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8 h 10 m

8 Servings

  362 cals


Ingredients


  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (16 ounce) can chili beans, with liquid
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (15 ounce) can whole kernel corn, with liquid


  • 1 (8 ounce) can tomato sauce
  • 2 cups water
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (4 ounce) can diced green chile peppers
  • 1 (1.25 ounce) package taco seasoning mix



Directions

  1. In a medium skillet, cook the ground beef until browned over medium heat.
  2. Drain, and set aside.
  3. 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.
  4. Mix to blend, and cook on Low setting for 8 hours.
  5. Enjoy! 🙂


Tip

Try using a liner in your slow cooker for easier cleanup.


Nutrition Facts

Per Serving: 362 calories; 16.3 g fat; 37.8 g carbohydrates; 18.2 g protein; 48 mg cholesterol; 1356 mg sodium.


Recipe by: Janeen Barlow, Photo Credit: K. C. (flickr)


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