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Crock Pot Taco Soup

TheBagLady's picture
Throw it in and leave it. You will love this hearty soup and just add cheese quesadillas for a great dinner the family will love. Makes a perfect freezer meal cooked or uncooked.
  Chuck 1 Pound, ground
  Black beans 14 Ounce, drained (1 Can)
  Pinto beans 14 Ounce, drained (1 Can)
  Rotel tomatoes 1 Can (10 oz)
  Tomatoes 14 Ounce, diced (1 Can)
  Corn 14 Ounce, drained (1 Can)
  Garlic 1 Teaspoon, minced
  Taco seasoning 3 Tablespoon (1 packet)
  Cumin 1⁄2 Teaspoon, ground
  Onion and peppers 1⁄2 Cup (8 tbs), chopped, mixed (Optional)
  Chili powder 1 Teaspoon
  Salsa 1 Cup (16 tbs)

1) In a preheated crock pot on high, add the chuck, beans, tomatoes, seasonings and all the ingredients except the salsa.
2) Stir the ingredients in the crock pot until thoroughly blended.
3) Cover the crock pot lid and cook on high for about 4 to 6 hours.
4) Halfway through the cooking, add the salsa and stir to combine.

5) Top the Taco Soup with some grated cheddar cheese and sour cream to serve with cheese quesadillas.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
360 Minutes
Ready In: 
370 Minutes

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Average: 3.6 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 937 Calories from Fat 161

% Daily Value*

Total Fat 18 g28.2%

Saturated Fat 5.7 g28.6%

Trans Fat 0 g

Cholesterol 50 mg16.7%

Sodium 1253 mg52.2%

Total Carbohydrates 146 g48.8%

Dietary Fiber 28.5 g114.1%

Sugars 10.7 g

Protein 48 g96.5%

Vitamin A 40.9% Vitamin C 37.8%

Calcium 21.4% Iron 57.8%

*Based on a 2000 Calorie diet

Crock Pot Taco Soup Recipe Video