Paula Deen Taco Soup (Slow Cooker)
Warmly spiced and satisfying, this Crock Pot Taco Soup comes together with no fuss in slow cooker, so simple! Just set it and forget it. Topped with a big handful of crispy tortilla chips, avocado, sour cream, cheese and cilantro. A perfect satisfying meal for lunch or dinner.
INGREDIENTS
- 1-2 tablespoon taco seasoning
- 5 tablespoon canned green chilies, or more depending on how spicy you’d like
- 1 15 oz crushed tomatoes, fire roasted tomatoes is preferred
- 1 15 oz rotel tomatoes, with chilies
- 1 tablespoon tomato paste, (optional for more flavor)
- 2 cups vegetable broth, or meat, low sodium
- 1 8 oz can kernel, rinsed, drained
- 1 15 oz kidney beans, rinsed and drained
- 1 15 oz black beans, rinsed and drained
- 10 oz ground lean beef, turkey or chicken
- 1 large yellow onion, diced
- ½ teaspoon chili powder or chipotle
- 1 ½ tablespoon dry ranch seasoning
- cooking oil
- salt to taste
- ⅛ teaspoon black pepper
Toppings
- Avocado
- Sour cream
- Cilantro
- Cheese
- Jalapeno
- Corn chips
INSTRUCTIONS
- In a skillet over medium high heat brown the meat and onion with a little bit of cooking oil. Drain excess fat (For less fat use lean beef).
- Transfer to a crock pot. I used a 4.5 quart crock pot. Top with spices, salt, black pepper and the rest of the ingredients. Close the lid and cook on LOW for 4-6 hours or HIGH 3-4 hours. Taste for seasoning. Add more broth to thin it out if desired.
- Squeeze in half of lime juice before serving.
- Serve with corn tortilla chips, avocado, jalapeno, sour cream and more toppings.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 807kcalCarbohydrates: 127gProtein: 53gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 46mgSodium: 1400mgPotassium: 3031mgFiber: 31gSugar: 13gVitamin A: 903IUVitamin C: 28mgCalcium: 262mgIron: 14mg
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