Slow Cooker Taco Soup
I love soup in the winter time. It’s one of my favorite comfort foods. Soups are usually quick, easy and great for leftovers too, which is why they make great family dinners. Plus, soups are great for game day parties and football fun! A couple of years ago my mom introduced me to this soup recipe. Since my family and I love Mexican food, I was anxious to try it out. My family loved it! Later I discovered that this was originally a Paula Deen recipe and I tweaked it to make it less spicy for my kids. I hope it becomes your family’s favorite soup recipe too! Best part is? I can stay on track with eating healthy and my kids can get a meal they enjoy as well! Great for a cold night or football game day meal!
Taco Soup Recipe
1 can dark kidney beans drained
1 can light kidney beans drained
1 can black beans (DO NOT DRAIN-add with juice)
1 large can of petite diced canned tomatoes (I like the fire-roasted ones. Or you can use 1 large can of ROTEL tomatoes)
1 can of corn or 1/2 bag of frozen corn (I like to use Trader Joe’s frozen fire roasted corn)
1-1 1/2 pounds of either lean ground beef or ground turkey meat (if you use turkey meat I recommend not using the leanest ground turkey)
1 package of ranch dressing mix
1 package of taco seasoning mix (you can add more of the seasoning if you wish for it to be more spicy)
I also add just a little water or beef broth to the soup.
Place ALL ingredients in a slow cooker or instapot. For slow cooker- cook on low 4-6 hours.
Serve with shredded cheese, plain greek yogurt, and tortia chips.
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