Slow Cooker Taco Soup

Photo from Butter
Your Biscuit

Soup "season" is pretty much over for me. The summer months and soup just don't mix. But today was supposed to be wet and gross in Seattle so I planned soup. Turned out to be sunny and beautiful. Alas, soup was still on the menu. 

I didn't do this soup in the crock pot. I completely forgot to put it on, so I just put it in a pot and let it simmer for 30 minutes. Frankly, I think it was fine. 

I wouldn't change anything about this recipe. And for a change, I didn't over salt the soup. DO NOT ADD SALT until you taste it in the end. The taco mix and ranch mix has plenty of salt to it. 

Slow Cooker Taco Soup

Recipe from Butter Your Biscuit

Serves 6

• 1 pound ground beef or turkey
• ½ cup chopped yellow onion about ½ an onion
• 3 garlic cloves minced
• 1 16 ounce jar salsa
• 1 15 ounce can black beans, rinsed and drained
• 1 15.5 ounce can chili beans
• 1 15.25 ounce can corn, drained
• 1 packet taco seasoning
• 1 packet Ranch seasoning mix
• 4 cups chicken or beef stock Low sodium
• 2 cups shredded cheese

Heat a pan on medium-high heat and add the ground beef or turkey meat, cook until browned for about 10 minutes. Drain fat and add the meat to the slow cooker.

Add onion, garlic, salsa, beans, corn, seasoning, and stock to slow cooker. Mix until well combined.

Cook on low for 4 hours or until onions have softened. Add in the shredded cheese and stir until melted.

Serve with more shredded cheese a dollop of sour cream and corn chips or your favorite toppings.