Name: Slow Cooker Taco Soup
Yield: 4-6 servings
Ingredients: 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

Slow Cooker – CHICKEN TACO SOUP

Yield: 6 to 8 servings 1x

Scale

Ingredients

1 medium onion, chopped
1 (15-ounce) can kidney or chili beans, undrained
1 (15-ounce) can black beans, undrained
1 (15-.25-ounce) can whole kernel corn, drained
1 (8-ounce) can tomato sauce
2 (10-ounce) cans diced tomatoes with green chiles
1 (1.25-ounce) package taco seasoning mix
1 to 2 teaspoons sugar (optional)
*I use half of the pkg.
3 whole boneless, skinless chicken breasts
Optional: Sour cream, Shredded Cheddar cheese, Tortilla chips

Instructions

In slow cooker, combine onion, beans, corn, tomato sauce, diced tomatoes, and taco seasoning.
Top with boneless, skinless un-cooked chicken breasts, pressing down to allow other ingredients to cover the chicken.
Cook 5 hours on low heat setting; remove chicken from soup and shred.
Stir shredded chicken back in the soup. Cook 2 hours more.
Serve with sour cream, cheese and tortilla chips.

Find it online: https://www.justgetoffyourbuttandbake.com/slow-cooker-beef-or-chicken-taco-soup/