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slow cooker taco soup with beef in bowl with toppings

Paula Deen Taco Soup (Slow Cooker)

Julia
Warmly spiced and satisfying, this Crock Pot Taco Soup comes together with no fuss in slow cooker, so simple! Just set it and forget it. Topped with a big handful of crispy tortilla chips, avocado, sour cream, cheese and cilantro. A perfect satisfying meal for lunch or dinner.
5 from 5 votes
Print Pin
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soup
Cuisine American, Mexican
Servings 5 servings
Calories 807 kcal

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INGREDIENTS
  

  • 1-2 tablespoon taco seasoning
  • 5 tablespoon canned green chilies, or more depending on how spicy you’d like
  • 1 can (15 ounce) crushed tomatoes, fire roasted tomatoes is preferred
  • 1 can (15 ounce) rotel tomatoes, with chilies
  • 1 tablespoon tomato paste, (optional for more flavor)
  • 2 cups vegetable broth, or meat, low sodium
  • 1 can (8 ounce) sweet corn, rinsed, drained
  • 1 an (15 ounce) kidney beans, rinsed and drained
  • 1 can (15 ounce) black beans, rinsed and drained
  • 10 ounce ground lean beef, turkey or chicken
  • 1 large yellow onion, diced
  • ½ teaspoon chili powder or chipotle powder
  • 1 ½ tablespoon ranch seasoning
  • cooking oil
  • salt to taste
  • ⅛ teaspoon black pepper
  • ½ of a lime

Toppings

  • avocado
  • sour cream
  • cilantro
  • cheese
  • jalapeno
  • corn chips

INSTRUCTIONS
 

  • Brown the meat and onion: Heat a skillet over medium-high heat and add ground meat and chopped onion with a little cooking oil. For less fat, use lean beef. Once browned, drain off any excess fat to keep the soup from being greasy.
    10 ounce ground lean beef, cooking oil, 1 large yellow onion
  • Transfer to the crockpot: Transfer the browned meat and onion mixture to a 4.5-quart crockpot. This size works great, but any similar size will do just fine.
  • Add the spices and ingredients: Top the meat and onions with spices, salt, black pepper, and the remaining ingredients. Stir everything together, cover the crockpot, and set it to cook on LOW for 4-6 hours or on HIGH for 3-4 hours. The aroma will start to fill the kitchen!
    1-2 tablespoon taco seasoning, 5 tablespoon canned green chilies, 1 can (15 ounce) crushed tomatoes, 1 can (15 ounce) rotel tomatoes, 1 tablespoon tomato paste, 2 cups vegetable broth, 1 can (8 ounce) sweet corn, 1 an (15 ounce) kidney beans, 1 can (15 ounce) black beans, ½ teaspoon chili powder or chipotle powder, salt to taste, ⅛ teaspoon black pepper, 1 ½ tablespoon ranch seasoning
  • Taste and adjust: After cooking, taste the soup and adjust the seasoning as needed. Add more broth if the soup is thicker than desired for dipping.
  • Squeeze in lime juice: Before serving, squeeze the juice of half a lime into the soup for a burst of fresh flavor.
    ½ of a lime
  • Add the toppings: Serve the taco soup with corn tortilla chips, avocado, jalapeño slices, sour cream, and any favorite toppings. This soup is comfort food at its finest!

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NUTRITION

Calories: 807kcalCarbohydrates: 127gProtein: 53gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 46mgSodium: 1400mgPotassium: 3031mgFiber: 31gSugar: 13gVitamin A: 903IUVitamin C: 28mgCalcium: 262mgIron: 14mg
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