This is a quick, throw together slow cooker soup packed with all the flavors you’d expect in a Tex-Mex chili. Simply adjust to your taste, adding more taco seasoning, or freshly chopped jalapeno peppers for extra heat. Teenagers love this soup topped with tortilla chips, shredded Cheddar cheese and a dollop of sour cream.
Slow Cooker Taco Soup
This is a quick, throw together slow cooker soup packed with all the flavors you'd expect in a Tex-Mex chili. Simply adjust to your taste, adding more taco seasoning, or freshly chopped jalapeno peppers for extra heat. Teenagers love this soup topped with tortilla chips, shredded Cheddar cheese and a dollop of sour cream.
Ingredients
- 1 pound ground beef
- 1 onion chopped
- 16 ounce can chili beans with liquid
- 15 ounce can kidney beans with liquid
- 15 ounce can whole kernel corn with liquid
- 8 ounce can tomato sauce
- 2 cups water
- 14.5 ounce cans peeled and diced tomatoes
- 4 ounce can diced green chile peppers
- 1.25 ounce package taco seasoning mix
Instructions
- Gather all ingredients.
- In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
- 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.
