Slow Cooker Taco Soup

Slow Cooker Taco Soup

Get out that slow cooker. This soup is wonderful for those cold winter days.

Prep Time

10

Minutes

Total Time

6:10

Hrs:Mins

Makes

8

Servings

2
lbs. ground beef
2
cups diced onion
2
15 1/2 oz. cans pink kidney beans
2
15 1/2 oz cans pinto beans
1
15 1/4 oz can whole kernal corn, drained
1
14 1/2 oz can mex-style stewed tomatoes
1
14 1/2 oz. can diced tom's w/ chiles
2
4 1/2 oz cans diced green chiles
1
4.6 oz can black olives, drained, sliced optional
1/2
cup green olives, sliced optinal
1
14 1/2 oz pkg taco seasoning
1
1 oz pkg ranch salad dressing mix
corn chips
sour creme
grated cheddar cheese
chopped green onions
  1. Brown ground beef and onion in large skillet, drain. Transfer to slow cooker or stock pot.
  2. Add next 10 ingredients. Cook in slow cooker on low 6-8 hours or simmer in stock pot for 1-2 hours.
  3. To serve, place corn chips in bowl and ladle soup over. Top with sour creme, cheese, onions and jalapenos.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
for soup that isn't as spicy, use diced tomatoes without chiles and omit green chiles.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.