fbpx

Slow Cooker Taco Soup

Total: 6 hr 15 min

Active: 15 min

Yield: 12 to 16 servings

Level: Easy

Ingredients

  • 2 pounds ground beef
  • 2 cups diced onions
  • Two 15 1/2-ounce cans pinto beans
  • One 15 1/2-ounce can pink kidney beans
  • One 15 1/4-ounce can whole kernel corn, drained
  • One 14 1/2-ounce can Mexican-style stewed tomatoes
  • One 14 1/2-ounce can diced tomatoes
  • One 14 1/2-ounce can tomatoes with chiles
  • Two 4 1/2-ounce cans diced green chiles
  • One 4.6-ounce can black olives, drained and sliced, optional
  • 1/2 cup green olives, sliced, optional
  • One 1 1/4-ounce package taco seasoning mix
  • One 1-ounce package ranch salad dressing mix
  • Corn chips, for serving
  • Sour cream, for garnish
  • Grated cheese, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.

Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.

To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

TO GET MORE RECIPES CLICK HERE AND JOIN OUR FACEBOOK GROUP

Join the group