Taco Soup (Crockpot)

Jeanne Benavidez


A friend of mine gave me this recipe a while back and I like it better than the one I had before. The list of ingredients looks intimidating but after you brown the meat, it's just a matter of dumping everything else into the pot and letting it cook. It is very tasty and makes quite a bit of soup.

★★★★★ 2 votes
10 - 12
25 Min
8 Hr
Slow Cooker Crock Pot


1 lb
breakfast sausage
1 lb
ground beef
1 Tbsp
chopped garlic
1 1/2 c
diced onion
1 can(s)
(15 oz) pinto beans, drained and rinsed
1 can(s)
(15 oz) black beans, drained and rinsed
1 can(s)
(15 oz) whole kernel corn, drained; or 2 cups frozen corn
1 can(s)
(14.5 oz) mexican=style stewed tomatoes
1 can(s)
(14.5 oz) petite diced tomatoes
1 can(s)
(14.5 oz) rotel tomatoes with diced chilies
1 can(s)
beef broth
1/2 c
black olives, sliced (optional)
1/2 c
green olives, sliced (optional)
envelope taco seasoning
envelope ranch salad dressing mix


tortilla chips
sour cream
grated cheese
chopped green onions
pickled jalapeno slices


1Brown the sausage, ground beef and onions in a large skillet; drain the excess fat, then place the browned beef and onions into a large slow cooker.
2Add the remaining ingredients and gently stir to combine.
3Cook on low for 6 to 8 hours.
4Ladle into your favorite soup bowl and serve with your choice of garnish(s).

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #crockpot