The Trumpfheller Clan

An area for the fam….

Taco Soup

Taco Soup

Slow Cooker Taco Soup
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
"This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods."
Ingredients
  • 1 pound ground beef
  • 1 onion, choppedv
  • 1 (16 ounce) can chili beans, with liquid
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (15 ounce) can whole kernel corn, with liquid
  • 1 (8 ounce) can tomato sauce
  • 2 cups water
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (4 ounce) can diced green chile peppers
  • 1 (1.25 ounce) package taco seasoning mix
Instructions
  1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

 

Slow Cooker Chicken Taco Soup
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"
Ingredients
  • 1 onion, chopped
  • 1 (16 ounce) can chili beans
  • 1 (15 ounce) can black beans
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can tomato sauce
  • 1 (12 fluid ounce) can or bottle beer
  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained
  • 1 (1.25 ounce) package taco seasoning
  • 3 whole skinless, boneless chicken breasts
  • 1 (8 ounce) package shredded Cheddar cheese (optional)
  • sour cream (optional)
  • crushed tortilla chips (optional)
Instructions
  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

 

Newsletter Signup

Link Library