Slow Cooker Taco Soup

5 from 2 votes

Made with two types of beans, corn, green chili peppers, and a few other south western staples, this Slow Cooker Taco Soup needs to be on your menu this week!

Course Main Dish

Cuisine Mexican

Keyword Back to School, easy, slow cooker, soup

Prep Time 5

Cook Time 8

Total Time 8 5

Servings people

Calories 277kcal

Ingredients

1 pound ground beef (cooked and drained)
1 onion (chopped)
16 ounce can of chili beans (with liquid)
15 ounce can of kidney beans (with liquid)
15 ounce can of whole kernel corn (with liquid)
8 ounce can of tomato sauce
2 cups water
29 ounce can of diced tomatoes (equivalent to two 14.5 ounce cans, partially drained)
4 ounce can of diced green chile peppers (optional)
1.25 ounce package of taco seasoning mix
Sour cream and shredded cheddar cheese (optional)

Instructions

Place ground beef, onion, chili beans, kidney beans, whole kernel corn, tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning in a slow cooker. Stir and mix until very well blended.
Cook on low for 8 hours or on high for 4 hours.
Garnish with sour cream, shredded cheese if desired.

Notes

I have served this with Frito chips or tortilla chips. This soup also freezes very well.

Nutrition