Crockpot taco soup
Crockpot taco soup

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, crockpot taco soup. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Crockpot taco soup is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Crockpot taco soup is something that I’ve loved my whole life. They’re fine and they look wonderful.

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. This taco soup is quick and easy to prepare and has great flavor. Dissolve taco seasoning in the water. Combine all ingredients except cheese and chips in the slow cooker.

To begin with this recipe, we have to first prepare a few ingredients. You can cook crockpot taco soup using 18 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Crockpot taco soup:
  1. Take 2 tbsp olive oil
  2. Make ready 1 onion
  3. Take 6 mushrooms
  4. Get 2 lean chicken breasts
  5. Take 1 can diced tomatoes (large)
  6. Get 1 can tomato soup
  7. Prepare 1 can red kidney beans
  8. Prepare 1 can white corn
  9. Get 1 can refried beans (no fat)
  10. Make ready 1 packages lipton ranch mix
  11. Take 1 tsp chili powder
  12. Make ready 2 tbsp salsa
  13. Get 1 tsp oregano
  14. Make ready 1/2 tsp ground cloves
  15. Make ready 1 tsp basil
  16. Get 4 cup water
  17. Take 1 box taco shells
  18. Make ready 1/4 cup shredded cheese

This slow cooker taco soup with ground beef is one of my favorite recipes to make in the slow cooker, especially in the fall and winter months. The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better. Add the canned beans, corn, Rotel and regular tomatoes, and peppers.

Steps to make Crockpot taco soup:
  1. Dice the onions and mushrooms. Sautee in olive oil.
  2. Cut fat off boneless chicken breasts. Shred or cube the chicken as you saute it in a fry pan. Pour off the juices.
  3. Optional: blend corn to break up kernels. I have to do this for medical reasons. If your household has normal digestive function then use whole corn.
  4. Add canned ingredients to crockpot. Stir to thoroughly mix. (Note: if you use dried kidney beans then soak ~1-2 cups overnight. Drain and rinse).
  5. Add sauteed chicken, onions and mushrooms. Add water to cover ingredients and stir to mix.
  6. Add spices to taste. Start bland and gradually add salsa and chili powder. Optional: use a taco favoring packet if acceptable to the tastes of your household.
  7. Set crockpot to high and cook ~4 hours or until kidney beans are done. Add water if it becomes too thick.
  8. Heat one taco shell per person (follow directions on the box). Most will break it up to add to soup while others may use it as a "scoop".
  9. Garnish with shredded cheese (or a dollop of low fat sour cream mixed with a chopped green onion stem).

Let it cook all day and it just gets better. Add the canned beans, corn, Rotel and regular tomatoes, and peppers. Stir in the taco seasoning and ranch dressing mix. Transfer beef to a slow cooker and sprinkle with the taco seasoning mix and ranch dressing mix. Stir the black olives, onion, bell pepper, and tomato juice into the ground beef mixture.

So that’s going to wrap it up with this exceptional food crockpot taco soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!