Recipe Background
Come home after a long, cold day to the warm, wafting aroma of a truly savory soup waiting for you. Is there anything better? Slow Cooker Taco Soup is meaty, rich, and spicy with just a hint of tang. Loaded with beans and sweet corn niblets, Slow Cooker Taco Soup is more than hearty—it's heartwarming!
Come home after a long, cold day to the warm, wafting aroma of a truly savory soup waiting for you. Is there anything better? Slow Cooker Taco Soup is meaty, rich, and spicy with just a hint of tang. Loaded with beans and sweet corn niblets, Slow Cooker Taco Soup is more than hearty—it's heartwarming!
Ingredients
- 1 pound ground beef
- 1 (16-ounce) can pinto beans
- 1 (16-ounce) can kidney beans
- 1 (16-ounce) can niblet corn
- 1 (11-ounce) can tomatoes and chiles
- 1 (28-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chiles
- 1 1/4 package taco seasonings
- 1 package ranch seasoning
Directions
- In a separate pan over medium heat on the stove-top, brown the beef.
- Drain the liquid from the beef.
- Add the cooked beef, along with all the cans and their liquids (the pinto beans, kidney beans, niblet corn, tomatoes and chiles, diced tomatoes, diced green chiles), taco seasonings, and ranch seasoning into your slow cooker. Mix well.
- Cook on high heat for 2 hours or low heat for 4 hours.
- Serve hot!
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