Slow Cooker Taco Soup

Slow Cooker Taco Soup is a Taco Tuesday favorite in our home. Everything is dumped into your crockpot and slowly cooked in delicious Mexican spices for hours. Not only does it warm your soul, but the delicious spices fill your home.

Course Entrees, Slow Cooker, Soup

Cuisine Mexican

Keyword Slow Cooker, taco soup

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 568kcal

Author Wendie

Equipment

1 Slow Cooker

Ingredients

1 pound ground beef or turkey
½ cup yellow onion diced
3 garlic cloves minced
1 (16 ounce) jar thick salsa
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can chili beans
1 (15.25 ounce) can corn, drained
1 packet taco seasoning
1 packet Ranch seasoning mix
4 cups chicken or beef stock
2 cups shredded cheese

Instructions

Heat a pan on medium-high heat and add the ground beef or turkey meat, cook until browned for about 10 minutes. Drain fat and add the meat to the slow cooker.
Add onion, garlic, salsa, beans, corn, seasoning, and stock to the slow cooker. Mix until well combined.
Cook on low for 4 hours or until onions have softened. Add in the shredded cheese and stir until melted.
Serve with more shredded cheese, sour cream and corn chips or your favorite toppings.

Video

Notes

You can use ground turkey or even chicken for the soup.

Leftovers keep in the fridge for 3–4 days and freeze beautifully for up to 3 months.

This can also be made on the stovetop. Simmer on low for 1 hour.

Nutrition