Slow Cooker Taco Soup

This Slow Cooker Taco Soup recipe is easy to make and so flavorful. Brown the meat and put everything in the crockpot! Serve with corn chips.

Course Soup

Cuisine American

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 526kcal

Author Tonia Larson

Equipment

Crockpot
Slow Cooker Liners
T-Fal Fry Pan
Pampered Chef Mix N Chop

Ingredients

Taco Meat

1 lb ground beef
½ lb ground Italian sausage
¾ cup water
1 oz packet taco seasoning

Soup

1 cup water
2 tablespoon dried minced onion or use 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, do not drain
20 oz Rotel, do not drain two 10 oz cans
16 oz Velveeta, cubed
1 pint sour cream

Garnish

¼ 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 into a 6 to 8-quart slow cooker. Use a slow cooker liner to make cleanup easier.
Add water, minced onion, minced garlic, canned chili with no beans, pinto beans, black beans, corn, crushed tomatoes, Rotel, cubed Velveeta, and sour cream.
Cover and cook on high for 3-4 hours or low for 5-6 hours. Stir until everything is combined. Garnish with chopped cilantro and serve with corn chips.

Video

Notes

Make Ahead

To prepare this ahead of time, you can put everything into the crockpot the night before and keep it in the fridge overnight.

Variations

Try making it with ground turkey or chicken instead of ground beef. Or you could use boneless, skinless chicken breasts for a chicken version.

Leftovers

Allow the crockpot taco soup to cool and then store it in an airtight container in the fridge for 3-4 days. Or store it in the freezer for up to two months.

Nutrition