Crockpot Taco Soup

Taco Soup has always been one of my favorites. I remember multiple years on my birthday asking my dad to make that soup for my birthday dinner. This particular recipe is from my mother-in-law Sheree, and it can either be made in the crockpot or on the stove.

Taco Soup

1 lb ground beef

1 medium-sized onion, diced

2 (15 1/2-ounce) cans black beans

1 (15 1/2-ounce) can red kidney beans

1 (15 1/4-ounce) can shoe-peg corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles

2 (15 1/2-ounce) cans diced green chiles

1 can black olives, drained and sliced

1 (1 1/4-ounce) package taco seasoning mix

1 package ranch salad dressing mix

Tortilla chips, for serving

Sour cream (garnish)

Grated (garnish)

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add all cans, taco seasoning and ranch dressing mix. Cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for 1 hour in a pot on the stove.

Top each bowl with sour cream and cheese. Serve with chips.

I love how easy it is to throw this soup together. All you need are all of the cans and you can just dump them in, stir and then leave it until you are ready to eat. Enjoy!

What do you like about this recipe?