Taco Soup Crock Pot Recipes

EASY CROCK POT TACO SOUP

Steps:

• Brown beef and onion in a skillet. Drain.
• Dissolve taco seasoning in the water. Combine all ingredients except cheese and chips in the slow cooker.
• Cover and cook on low for 4-6 hours.
• Ladle into bowls and top with cheese. Serve with chips.

SLOW COOKER TACO SOUP

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
• 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.

CROCK POT TACO SOUP

Steps:

• Cook ground beef until no longer pink.
• Place all ingredients except cheese in crock pot and stir.
• Cook on low 4 hours or until heated through.
• If eating immediately, pour in bowls and top with cheddar cheese.
• If freezing, let cool and place in freezer container.
• When ready to eat, pull and let thaw in fridge.
• Microwave on high 2 minutes or until heated through.
• Top with cheddar cheese.
• Also you can make this on the stove top.
• Combine all ingredients except cheese and let simmer for an hour.
• Top with cheddar cheese and serve.

SLOW COOKER CHICKEN TACO SOUP

Steps:

• 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.
• 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.