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 Video ↑↑↑

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.

Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.

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.

5 from 2 votes

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Slow Cooker Taco Soup

Prep Time

15 mins

Cook Time

3 hrs

 

Course: Main

Servings: 15

Calories: 469 kcal

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.

Nutrition Facts

Slow Cooker Taco Soup

Amount Per Serving

Calories 469 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 11g 55%

Cholesterol 68mg 23%

Sodium 1305mg 54%

Potassium 642mg 18%

Total Carbohydrates 34g 11%

Dietary Fiber 5g 20%

Sugars 5g

Protein 21g 42%

Vitamin A 15.8%

Vitamin C 8.4%

Calcium 29%

Iron 18%

* Percent Daily Values are based on a 2000 calorie diet.

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