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.
Slow Cooker Taco Soup
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.
Ingredients
- 1 lb ground beef
- 1/2 lb ground Italian sausage
- 3/4 cup water
- 1 package taco seasoning
- 1 cup water
- 2 tablespoon minced onion flakes, (or 1/2 cup chopped onion)
- 2 teaspoon 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
- 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.)
- 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.
- 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.
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Nutrition Information:
Yield: 15 Serving Size: 1 gramsAmount Per Serving: Calories: 469Total Fat: 27gSaturated Fat: 11gUnsaturated Fat: 0gCholesterol: 68mgSodium: 1305mgCarbohydrates: 34gFiber: 5gSugar: 5gProtein: 21g
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Delores says
Is there another alternative to velveeta?
Donna says
This soup is really delicious 😋 I came home after a long day at work and the smell of this soup was so comforting. My husband had three bowls and my son loved it as well. I followed the recipe almost exactly except I didn’t add black beans or pinto beans…..I just added 2 cans of kidney beans because it’s what I had on hand I also want to try this recipe with real cheese instead of velveeta. Anyway thank you for the great recipe!!
Tonia says
Isn’t that the BEST feeling? I never feel like making dinner after a long day!
Donna says
Yes it is I had such a hard day and it was what I needed! I am making it again this Halloween 😋
Rhonda Bunn says
Totally making this!