Slow Cooker Taco Soup

Winter is the perfect time for a warm, filling soup. Today we’re making slow cooker taco soup which is a tasty treat any time of year, but a great one for winter get-togethers.  Serve with tortilla chips, a salad, and  your dinner is ready. Put it on and 3 hours later you are ready to eat.

Carol's kitchen veggies

I use a low-fat (7%) ground beef, but you can substitute ground turkey or even pinto beans for a vegan version.   Canned beans with their liquid gives the soup great flavor when you add tomatoes, corn, chilies, taco seasoning,  onion, and bell pepper. You can find my recipe for taco seasoning here.  I’m also adding coconut cream for amazing flavor and creaminess. I do suggest you look for BPA-free cans  when you shop. BPA is a chemical that can leach from can linings into food. BPA has been linked to reproductive problems and cancer in animal and human studies.

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Slow Cooker Taco Soup

Slow cooker taco soup is warm, filling soup which is easy to make. It's great for winter get-togethers.  Serve with tortilla chips, a salad, and  your dinner is ready. Put it on and 3 hours later you are ready to eat.
Course Main Course
Cuisine American
Keyword crock pot, slow cooker, soup, taco soup
Servings 5 servings

Ingredients

  • 7 tsp taco seasoning          
  • 1 lb 7% low-fat ground beef or turkey or pinto beans for vegan version
  • 1/4 cup diced chilies
  • 1 cup diced tomatoes
  • 1 cup full fat coconut milk
  • 15 oz can of black beans undrained
  • 15 oz can of corn undrained
  • 1 onion diced
  • 1 green pepper diced 
  • 1 cup tomato juice
  • 1/3 cup sliced black olives
  • 1 cup shredded cheese
  • Optional 1/3 cup fresh cilantro chopped
  • Optional avocado diced
  • Optional Greek yogurt
  • Tortilla chips or crackers

Instructions

  • Heat meat in medium skillet over medium-high heat 
  • Break up meat with wooden spoon and cook until browned
  • Drain and discard any fat
  • Stir spices into meat, followed by onion, bell pepper, diced tomatoes & green chilies
  • Cook for 5 minutes
  • Spoon into crock pot
  • Mix in beans, corn, tomato juice & black olives
  • Add the white, full-fat portion of coconut milk from the top of the can
  • Cover and cook for 2 to 3 hours on low
  • Serve with a topping of shredded cheese and tortilla chips or crackers
  • Optional toppings are fresh cilantro, diced avocado, or a spoon of Greek yogurt

 

 

Enjoy!

 

 

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

30 thoughts to “Slow Cooker Taco Soup”

  1. OMG; that Taco Soup looks hearty & Yummy. I just may a big pot of this for Super Bowl Sunday to go with the finger food items.
    Would like to print out the recipe but unable to find a ‘print’ button.
    Thank You.
    Enjoy your day & have a great week.

  2. That looks delicious! We’re having tacos tonight; maybe I’ll mix up some soup with the leftovers. Pinned.

  3. This looks so tasty! I have been using my slow cooker a lot recently and always looking for new recipes to try. Thanks so much for sharing this Carol.
    Have a lovely weekend. x

  4. Hi Carol, Taco soup sounds perfect right about now. What does the coconut milk do for the recipe? Thanks for sharing at Love Your Creativity.

  5. Looks good! Thanks so much for linking up with me at #AThemedLinkup 12 for Crock Pot and Instant Pot Recipes, open February 28 to March 10. All entries shared on social media if share buttons installed. My Unlimited Monthly Party 10 is open March 1 to 26 if you’d like to link up for more views and shares. Won’t you join me at my Short Story Prompt Party for fun and creativity? Open March 2 to 9. Just start typing, see what you come up with! Remember, no story is too short! The prompt is: I woke from a long nap to see…

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