CROCK POT TACO SOUP
I love not having to stand in front of my stove for long periods of time to enjoy unique foods like taco soup.
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Servings: 8
Calories: 232kcal
Equipment
- Crock pot
Ingredients
- 1 pound 90% lean ground beef
- ½ white onion chopped
- 1 -16oz can chili beans, with liquid
- 1 -15oz can kidney beans with liquid
- 1 -15oz can whole kernel corn with liquid
- 1 -8oz can tomato sauce
- 1 -14.5oz can, diced and peeled tomatoes
- 2 cups of water
- 1 -4oz can green chile peppers
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 ½ teaspoon ground cumin
- 2 teaspoons salt
Instructions
- Heat a large skillet over medium-high heat and brown the ground beef with the chopped onion until no pink is left in the meat. Do not discard the liquid if you are using lean beef. Add it to the crockpot as well. It will add more flavor to the soup.
- Transfer the browned beef to the crockpot and add the chili beans, kidney beans, and whole kernel corn, each with their liquid. The liquids will add body to the soup and help thicken it a bit.
- Add the diced tomatoes, tomato sauce, green chilies, and water to the crockpot as well.
- Last but not least, add the spice mix and give everything a good stir. If you don’t have all the spices used, you can buy a packet of taco seasoning and use that instead.
- Cook the soup on low for 8 hours or on high for 4 hours.
Nutrition
Calories: 232kcal | Carbohydrates: 24g | Protein: 18g | Fat: 7g
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