Easy Slow Cooker Taco Soup
A combination of taco craving, pantry clean out and basic slow cooker know how.
Print
Pin
Servings: 4
Ingredients
- 1 lbs ground beef
- 1 onion diced
- 4 cups chicken broth
- 1 15 oz can black beans drained and rinsed
- 1 14 oz can kidney beans drained and rinsed
- 1 14 oz can corn drained
- 1/2 cup your favorite prepared salsa in this case that means whatever I need to use up in the fridge
- 1/2 cup diced Velveeta cheese or sharp cheddar if you are not into Velveeta, it just melts really well for this
- 4 tbs taco seasoning or more to taste
- Salt and Pepper
- Scallions or diced red onion avocado, shredded cheese, sour cream, jalapenos, Tabasco sauce, and crushed taco shells for topping
Instructions
- In a large skillet over medium-heat brown the beef with the onion until cooked through, dicing and crumbling the meat as it cooks. Transfer to a 6 quart crock pot.
- Stir in the chicken broth, beans, corn, salsa and cheese. Sprinkle in the taco seasoning whisking to combine. Cook on low for 5 - 7 hours.
- Ladle into bowls and serve taco bar style with toppings out for everyone to pick and choose.