Slow Cooker Taco Soup Recipe
Easy and flavorful soup made in the slow cooker. This recipe has fire roasted corn, fresh salsa and whole black olives.
Servings: 8
Ingredients
- 1 lb. lean ground beef
- 30 oz. pinto beans (two 15-oz. cans) drained and rinsed
- 14 oz. salsa I use a refrigerated salsa such as Baja Fresh Refrigerated Style Salsa (any size salsa works, 14-16 oz.)
- 15 oz. can fire roasted corn drained (or regular corn) Can use 2 cups frozen corn.
- 1 oz. Ranch dressing seasoning mix
- 1.25 oz. mild taco seasoning
- 6 oz. can whole black olives drained (or a 3.8 oz. can sliced olives)
- 3 cups water
Instructions
- Cook and crumble the ground beef on a skillet on the stove top. Drain the grease if any, add the ground beef to the slow cooker.
- Add the pinto beans, salsa, corn, olives, ranch seasoning mix, taco seasoning and water to the slow cooker with the beef. Stir.
- Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
- Serve with desired topping and enjoy!
Notes
Be sure to have your favorite toppings available (think of chili toppings) like cheese, sour cream and green onions.
Nutrition
Calories: 344kcal | Carbohydrates: 48g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 1324mg | Potassium: 913mg | Fiber: 13g | Sugar: 6g | Vitamin A: 877IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
