READY IN 8+ hrs

Chad's Slow Cooker Taco Soup

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"This easy soup is hearty, yet extremely tasty. This is really a form of chili, but uses some ingredients not found in regular chili. Sure to be a hit, you can adjust the spice as needed by using varying levels of jalapenos and RO*TEL® varieties. Top with shredded sharp Cheddar cheese and/or sour cream. Serve with tortilla chips. Leftovers can be frozen and enjoyed later." — AccountKiller

Directions

Brown the ground beef completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
Brown the sausage completely in a large skillet over medium heat; drain. Transfer the beef to a slow cooker.
Add the crushed tomatoes, corn, black beans, kidney beans, ranch dressing mix, taco seasoning mix, onion, green bell pepper, red bell pepper, diced tomatoes with green chile peppers, chili sauce, jalapeno peppers, beer, and black pepper to the slow cooker. Set slow cooker to Low and cook 8 to 10 hours, or, if you prefer, on High for 4 to 6 hours.

Kitchen-Friendly View

PREP 20 mins
COOK 8 hrs 20 mins
READY IN 8 hrs 40 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 03, 2011

I made this exactly as shown. It was very good. My husband and guests raved about it. I served it with nacho chips and sour cream to be added as a garnish. I will make it again. The only thing I will add as a personal note - it is more of a chili than a soup in my opinion. And next time I would like to add celantro as a garnish as well. I think it would be great used in making nachos with melted cheese in the oven!! I will do that in the future too. Thanks for the great recipe. (I do not review a lot of recipes but I use this site constantly. I would just like to say that please chef's stop rating a recipe based on how you changed it up. Make it first and than if you think it is soooo wonderful submit it as a new recipe. This is getting out of hand on this site. And I have noticed a lot of other comments like this. It is in fact changing up the whole "feeling" of how this site started) Thanks!!

—Claudia

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Most Helpful Critical Review

Jan 10, 2011

I was not impressed with this recipe. Hoping it will taste better after it sits in the fridge overnight. I found it bland even after adding an additional 1/2 packet of taco seasoning, 2 t. garlic, 1t. cumin, and 2 t. cilantro. The beer did NOT enhance the soup at all. Am looking for another Taco Soup recipe!

—Aemint

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46 Ratings

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Sep 21, 2010

I made this last night at the last minute. I used a pound and a half of ground turkey, a can of fire roasted tomatoes, I left out the Mexi-Corn (I'm watching my carb count) but I added in two additional large chopped red and orange bell peppers, two cans of organic black beans, homemade taco seasoning mix, and because I don't have Rotel on hand, I used one jar of organic chunky salsa. I did not use the chili sauce or jalepenos as my salsa was a medium salsa and warm enough on it's own. I used Bud Light beer. I did saute the onion, bell peppers, and a ton of garlic in EVOO before adding it to the crockpot. This cooked overnight and was ready to go this morning. It turned out very well.

—Sarah Jo

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Mar 30, 2010

I make a version of this a lot..I've not tried the bottle of beer ingredient, but I would imagine that it only enhances this easy, popular, and REALLY REALLY good dish!!

—KTCRUISER

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Nov 29, 2010

Chad! This is good stuff!!! I made it today on one of our first cold days in southern Texas. I put everything in the crockpot except for green, red, and jalapeno peppers. I used a smoked beef sausage link cut up instead of the pork sausage and a Corona instead of the dark beer. I was so worried about the beer taste that I used only about 2/3 of a bottle and added about a cup of water. Well, it has been cooking for 5 hours and I have had two bowls already. It's very filling and the layers of flavor are amazing and come through in every bite. This is a true TexMex style dish. Thanks for sharing!

—Brenda

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Feb 01, 2011

Delicious! I made this for work and everyone raved about it. Followed recipe exactly. Used Negra Modelo beer and it gave it great flavor. More of a southwestern chili than a taco soup. Served it with tortilla chips, cheese, and sour cream. Try putting the chips in the bowl first - you will love it!

—Sharong

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Nov 17, 2010

What a beautiful dish! Absolutely vibrant colors and lovely smell. I'm guessing my 12 year old son is liking it, since he's on his second bowl. I pretty much followed the recire, with a little creative measurement since my can sized were different that the authors. I left the seeds and ribs in the Jalapenos, and it isn't too spicy at all, (in fatc, I prefer a little more). A real winner and a future favorite!

—lclaurie

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Nov 16, 2010

I had a girls night in and needed something easy that would feed a bunch. This soup was awesome!! The girls all loved it! I also had some white rice available for those who didn't want tortilla chips and it made a great combo!!

—frannymay722

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Nutrition

Calories
195 kcal
10%

Carbohydrates
19.4 g
6%

Cholesterol
27 mg
9%

Fat
8.1 g
12%

Fiber
4.5 g
18%

Protein
10.9 g
22%

Sodium
839 mg
34%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chad's Slow Cooker Taco Soup

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 195
Calories from Fat: 72

% Daily Value *
Total Fat 8.1g 12 %
Saturated Fat 2.8g 14 %
Cholesterol 27mg 9 %
Sodium 839mg 34 %
** Potassium 402mg 11 %
Total Carbohydrates 19.4g 6 %
** Dietary Fiber 4.5g 18 %
Protein 10.9g 22 %
** Sugars 1.6g
** Vitamin A 12 %
** Vitamin C 37 %
** Calcium 5 %
** Iron 21 %
** Thiamin 22 %
** Niacin 33 %
** Vitamin B6 16 %
** Magnesium 11 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.