SLOW COOKER TACO SOUP RECIPES

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SLOW COOKER TACO SOUP RECIPE | ALLRECIPES



Slow Cooker Taco Soup Recipe | Allrecipes image

This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you're sensitive about spicy foods.

Provided by Janeen Barlow

Categories     Taco Soup

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours 0 minutes

Yield 8 servings

Number Of Ingredients 10

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Steps:

  • In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  • Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Nutrition Facts : Calories 361.8 calories, CarbohydrateContent 37.8 g, CholesterolContent 48.5 mg, FatContent 16.3 g, FiberContent 8.5 g, ProteinContent 18.2 g, SaturatedFatContent 6.2 g, SodiumContent 1356 mg, SugarContent 8.7 g

SLOW-COOKER CHICKEN TACO SOUP RECIPE - BETTYCROCKER.COM



Slow-Cooker Chicken Taco Soup Recipe - BettyCrocker.com image

Combine chicken, corn, black beans and seasonings in your slow cooker with chicken broth for an effortless-but-impressive meal. Baked tortilla strips offer an alternative to the traditional fried garnish.

Provided by Betty Crocker Kitchens

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 16

2 cups frozen whole kernel sweet corn
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, undrained
1 medium onion, diced (1/2 cup)
3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
3 boneless skinless chicken breasts, cut into bite-size pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
4 corn tortillas (6 inch)
1 tablespoon vegetable oil
1/4 teaspoon salt
Shredded Cheddar cheese, if desired
Sour cream, if desired
Chopped cilantro, if desired
Diced avocado, if desired

Steps:

  • In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in broth, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
  • While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
  • When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.

Nutrition Facts : Calories 330 , CarbohydrateContent 44 g, CholesterolContent 50 mg, FatContent 1/2 , FiberContent 8 g, ProteinContent 26 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 1100 mg, SugarContent 7 g, TransFatContent 0 g

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SLOW-COOKER CHICKEN TACO SOUP RECIPE - BETTYCROCKER.COM
Combine chicken, corn, black beans and seasonings in your slow cooker with chicken broth for an effortless-but-impressive meal. Baked tortilla strips offer an alternative to the traditional fried garnish.
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