slow cooker taco soup in a white bowl with corn chips and cilantro

Slow Cooker Taco Soup

Course Main
Prep Time 15 minutes
Cook Time 3 hours
Servings 15
Calories 469kcal



  • 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.



Calories: 469kcal | Carbohydrates: 34g | Protein: 21g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 1305mg | Potassium: 642mg | Fiber: 5g | Sugar: 5g | Vitamin A: 790IU | Vitamin C: 6.9mg | Calcium: 290mg | Iron: 3.2mg