Slow Cooker Taco Soup Recipe

This Slow Cooker Taco Soup recipe is so easy to make and so flavorful. Just brown the meat, put everything in the crockpot to cook, and then just stir! Serve with corn chips. Serve for a family dinner or at potlucks and parties.

Slow Cooker Taco Soup is a family favorite from my mother in law. The family always requests it when we are getting together for family celebrations or holidays.

It’s perfect for those sorts of occasions because it is easy to make and can be kept warm in the crockpot so it’s ready whenever people want to eat.

Start by browning ground beef and ground Italian sausage. Drain excess grease. Add water and a package of taco seasoning. Stir until combined.

Pour the taco meat into a 6-quart slow cooker. I like using a slow cooker liner to help make cleanup easier.

Add water, minced onion, minced garlic, canned chili without beans, pinto beans, black beans, corn, crushed tomatoes, diced tomatoes (with diced green chilies, lime juice, and cilantro), cubed Velveeta, and sour cream.

Cover and cook on high for 3 – 3 1/2 hours or low for 6 hours.

Stir until everything is combined. Garnish with chopped cilantro and serve with corn chips or tortilla chips.

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Slow Cooker Taco Soup

Yield: 15

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

This Slow Cooker Taco Soup recipe is so easy to make and so flavorful. Just brown the meat, put everything in the crockpot to cook, and then just stir! Serve with corn chips. Serve for a family dinner or at potlucks and parties.

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Ingredients

• 1 lb ground beef
• 1/2 lb ground Italian sausage
• 3/4 cup water
• 1 package taco seasoning
• 1 cup water
• 2 tbsp minced onion flakes, (or 1/2 cup chopped onion)
• 2 tsp minced garlic
• 15 oz canned chili without beans
• 16 oz can pinto beans, rinsed and drained
• 15 oz can black beans, rinsed and drained
• 15 oz can sweet corn, drained
• 15 oz can crushed tomatoes
• 2 10 oz cans diced tomatoes, with green chilies, lime juice and cilantro
• 1 lb loaf Velveeta, cubed
• 1 pint sour cream
• 1/4 cup chopped cilantro
• 3 cups corn chips

Instructions

1. Start by browning ground beef and ground Italian sausage. Drain excess grease. Add 3/4 cup water and a package of taco seasoning. Stir until combined. Pour the taco meat in a 6-quart slow cooker. (Use a slow cooker liner to help make cleanup easier.)
2. Add water, minced onion, minced garlic, canned chili with no beans, pinto beans, black beans, corn, crushed tomatoes, diced tomatoes (with green chilies, lime juice, and cilantro), cubed Velveeta, and sour cream.
3. Cover and cook on high for 3 – 3 1/2 hours or low for 6 hours. Stir until everything is combined. Garnish with chopped cilantro and serve with corn chips.

Recommended Products

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• 
  Crockpot SCV700-KT Deisgn to Shine 7QT Slow Cooker, Turquoise
• 
  Reynolds Kitchens Premium Slow Cooker Liners - 13 x 21 Inch, 12 Packages of 4 Liners (48 Count)
• 
  T-fal Professional Nonstick Fry Pan, 10.5-Inch, Black
• 
  The Pampered Chef Mix N Chop #2583

Nutrition Information:

Yield: 15 Serving Size: 1 grams
Amount Per Serving: Calories: 469Total Fat: 27gSaturated Fat: 11gUnsaturated Fat: 0gCholesterol: 68mgSodium: 1305mgCarbohydrates: 34gFiber: 5gSugar: 5gProtein: 21g

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