No ImageSlow Cooker Taco Soup

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  1. Christina

    If serving size is a cup how many servings does this recipe make?

    Show Replies (1)
  2. Arlene

    Excellent! Very easy to make and everyone loved it.


  3. Shirley

    It is almost identical to my soup with a few exceptions. I’ve used my recipe for at least 10 years and love it. I added a second can of tomatoes – the Rotel Mexican tomatoes, a can of sliced black olives (olives are so good for you), an envelope of Ranch dressing mix and one of the toppings I added as optional is shredded Monterrey Jack or Pepper Jack cheese. Keep up the great work.

  4. Aryn

    What a great base to create your own soup from!

    Husband and I both loved it. Here’s how I made it my own:

    1. Made on the stovetop vs. crockpot
    2. Added lots of veggies… carrots, celery, bell pepper and zucchini
    3. Used chorizo flavored ground turkey in place of the ground beef
    4. Added a few diced baby potatoes
    5. Added a bit of cayenne pepper and upped the chili powder to 1 Tablespoon
    6. Because of all of the extra veggies, I used 4 cups of beef broth

  5. Penny

    This soup is great! I used 2 cups of broth, which made it more like a stew. I added diced avocado to the garnishes. A guest was coming over who can’t eat spicy food, so I left out the chili powder and green chiles and reduced the cumin to 1/2 t., and it was still very tasty. I look forward to cooking it again with all the spices, and with either turkey or TVP, as suggested by other.


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