Slow Cooker Taco Soup

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  • 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


  1. 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.
  2. Add remaining ingredients, except for optional garnishes, and stir to combine.
  3. Cook 3 hours on low heat setting, until well heated and flavors are blended.
  4. Serve in bowls and garnish with cheese, sour cream and tortilla chips as desired.


* 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.