Taco Soup VIII
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PREP TIME10 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 10 mins
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SERVING6 People
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VIEWS349
A symphony of southwestern flavors, this Taco Soup is a weeknight wonder. Hearty ground beef simmers with vibrant spices, sweet corn, and creamy kidney beans, all topped with the satisfying crunch of tortilla chips and a blanket of melted cheddar. Perfect for a cozy night in or a crowd-pleasing gathering!
Ingridients
Nutrition
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Carbohydrate61 g
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Cholesterol69 mg
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Fiber13 g
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Protein32 g
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Saturated Fat9 g
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Sodium1496 mg
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Sugar7 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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Recipe View In a skillet over medium heat, brown the ground beef with the chopped onion until the beef is fully cooked and the onion is translucent. Drain off any excess grease. (Approximately 10 minutes)
Recipe View Transfer the beef mixture to a slow cooker. Add the taco seasoning, tomato sauce, drained corn, and drained kidney beans. Stir well to combine all ingredients. (Approximately 5 minutes)
Recipe View Cover the slow cooker and cook on Low heat for 2 hours, allowing the flavors to meld and deepen. (Approximately 120 minutes)
Recipe View To serve, place a generous handful of corn tortilla chips at the bottom of each bowl. Ladle the hot taco soup over the chips. Top with shredded Cheddar cheese and chopped green onions for a burst of fresh flavor and a delightful creamy finish. Serve immediately and enjoy! (Approximately 5 minutes)
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Ellen Vandervort
Mar 19, 2025This soup is a lifesaver on busy weeknights! So easy to throw together and everyone loves it.
Natalia Berge
Oct 13, 2024I like to use ground turkey instead of beef for a healthier option, and it still tastes great!
Jettie Mertz
Apr 9, 2024I added a can of diced tomatoes with green chiles for a little extra kick, and it was amazing!
Guido Jacobs
Aug 14, 2023My kids are picky eaters, but they devoured this soup! I'll definitely be making it again.