CROCKPOT TACO SOUP RECIPE

Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 8 Servings

This recipe will always have a very special place in my heart. My father cooked this all the time when I was little. He taught me this recipe when I was about 10 years old. Since then, I’ve been cooking this. Now, I decided to share it with you as well! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this even better! Have a blessed day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 pound lean ground beef

19 ounces can of diced tomatoes (540 mL; include juices)

4.3 ounces can of green chiles (127 mL)

11.5 ounces can of corn kernels (340mL; drained)

19 ounces can of black beans (540 mL; drained & rinsed)

3 c chicken stock (or homemade bone broth)

1 bell pepper (diced)

1 red onion (diced)

¼ c taco seasoning

Directions:

Add the ground beef into a 6-quart slow cooker, then break it up with a spatula.

Add the tomatoes, green chilis, corn, black beans, bell pepper, chicken stock, taco seasoning, and red onion. Stir until well mixed.

Cover the slow cooker and cook for about 8 hours on a low setting.

Serve hot with your preferred toppings. Enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days or 3 months inside the freezer.

Nutrition Facts:

Serving: 1/8 of batch | Calories: 265kcal | Carbohydrates: 34g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 38mg | Sodium: 413mg | Potassium: 814mg | Fiber: 9g | Sugar: 6g | Vitamin A: 773IU | Vitamin C: 34mg | Calcium: 56mg | Iron: 4mg

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