EASY CROCK POT TACO SOUP
Make and share this Easy Crock Pot Taco Soup recipe from Food.com.
Provided by helowy
Categories Meat
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef and onion in a skillet. Drain.
- Dissolve taco seasoning in the water. Combine all ingredients except cheese and chips in the slow cooker.
- Cover and cook on low for 4-6 hours.
- Ladle into bowls and top with cheese. Serve with chips.
CROCK POT TACO SOUP
Make and share this Crock Pot Taco Soup recipe from Food.com.
Provided by Lubie
Categories Chicken
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cook meat and drain.
- Shred if needed.
- Add all ingredients to crock pot.
- DO NOT DRAIN CANS.
- Stir.
- Cook on high for 2 hours or low for 4 hours.
- Keep on low until serving to keep hot.
- Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
SLOW COOKER CHICKEN TACO SOUP
You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!
Provided by RaisinKane aka Patti
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 7h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
- Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 42.3 g, Cholesterol 67.8 mg, Fat 17.7 g, Fiber 8.8 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 1596.8 mg, Sugar 6 g
CROCK POT TACO SOUP
This is my version of taco soup. I love this soup. I have made it on the stove top and in the crock pot. I often make this and freeze it in individual containers for quick lunches.
Provided by bmcnichol
Categories Lunch/Snacks
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook ground beef until no longer pink.
- Place all ingredients except cheese in crock pot and stir.
- Cook on low 4 hours or until heated through.
- If eating immediately, pour in bowls and top with cheddar cheese.
- If freezing, let cool and place in freezer container.
- When ready to eat, pull and let thaw in fridge.
- Microwave on high 2 minutes or until heated through.
- Top with cheddar cheese.
- Also you can make this on the stove top.
- Combine all ingredients except cheese and let simmer for an hour.
- Top with cheddar cheese and serve.
Nutrition Facts : Calories 264.9, Fat 9.7, SaturatedFat 3.5, Cholesterol 51, Sodium 778.4, Carbohydrate 25.2, Fiber 5.3, Sugar 7.6, Protein 21.1
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