Slow Cooker Taco Soup
- Yield: 4-6 servings 1x
Ingredients
Scale
- 1 pound very lean ground beef
- 1 small onion, chopped
- 2 1/2 cups chunky salsa (can use half tomato sauce if desired)
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (28-ounce) can crushed tomatoes or 1 (28-ounce) can diced tomatoes, undrained
- 1 (15.25-ounce) can whole kernel corn, undrained
- 1 teaspoon chili powder
- 2 Tablespoons brown sugar (optional, but good)
- 1/2 teaspoon garlic powder
- 1/2 to 1 package taco seasoning mix (1.25-ounce)
- *I use half the pkg.
- 1 cup shredded cheddar cheese, optional
- Tortilla chips, optional
- 1/2 cup sour cream, optional
Instructions
- In a large saucepan, brown ground beef and onion together until meat is no longer pink and onion is translucent; drain fat and place mixture in large slow cooker.
- Add remaining ingredients, except for optional garnishes, and stir to combine.
- Cook 3 hours on low heat setting, until well heated and flavors are blended.
- Serve in bowls and garnish with cheese, sour cream and tortilla chips as desired.
Notes
* You can also make this on the stove top in a large pot. Combine and stir over med/low heat for 30 to 45 minutes or until ready to serve.