Taco Soup Crock Pot Food

CROCK POT HAMBURGER TACO SOUP

Steps:

• Saute hamburger and onion together until cooked. Drain. Combine hamburger, taco seasoning, ranch dressing mix, beans, hominy, green chilis, rotel and diced tomatoes in large crock pot. ( Do NOT drain any of the canned items). Cover and cook on low all day in crock pot.
• Top each individual serving with grated cheese, dollop of sour cream, sliced avacado and frito corn chips.

BEEFY CHEESY TACO SOUP (CROCK POT)

Steps:

• Brown ground beef in a skillet (or browning slow cooker) with onion and garlic until cooked through and drain.
• Spray 6 quart slow cooker with cooking spray OR use a slow cooker liner if not using a non-stick slow cooker. We used this reusable liner that we LOVE.
• Place ground beef into the bottom of your slow cooker and add all remaining ingredients (except for garnish) and stir well.
• Cook on low for 4 hours or high for 2 hours, stirring occasionally.
• Serve in bowls and top with garnish.

SLOW COOKER CREAMY CHICKEN TACO SOUP

Steps:

• Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
• Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
• Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.

SLOW COOKER TACO SOUP

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
• Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

SLOW-COOKER CHICKEN TACO SOUP

Steps:

• In 5- to 6-quart slow cooker, mix corn, beans, diced tomatoes, tomato sauce, green chiles and onion. Stir in broth, chicken and taco seasoning. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours.
• While soup is cooking, heat oven to 425°F. Brush both sides of each tortilla with vegetable oil. Stack tortillas, and cut into 1/4-inch strips. Spread in single layer on large cookie sheet, and sprinkle with salt; bake 7 to 9 minutes or until golden brown and crisp, stirring halfway through to ensure even browning. Cool.
• When ready to serve, ladle soup into serving bowls, and garnish with tortilla strips, cheese, sour cream, cilantro and avocado, as desired.

EASY CROCK POT TACO SOUP

Steps:

• Brown beef and onion in a skillet. Drain.
• Dissolve taco seasoning in the water. Combine all ingredients except cheese and chips in the slow cooker.
• Cover and cook on low for 4-6 hours.
• Ladle into bowls and top with cheese. Serve with chips.

CROCK POT CHICKEN TACO SOUP

Steps:

• Put everything in crockpot in order listed.
• Do NOT rinse or drain beans.
• DO NOT STIR.
• Cook on low for 6 to 8 hours.
• Take chicken out and shred with two forks.
• Put chicken back in, stir, and eat.

THE ORIGINAL TACO SOUP RECIPE FROM A YEAR OF SLOW COOKING

Steps:

• Brown meat (if used).
• Drain fat from meat and add to crockpot.
• Sprinkle seasoning packets on top of meat.
• Drain and rinse the beans and add.
• Add the entire contents of the corn and tomato cans.
• Stir.
• Cover and cook on low for 8-10 hours or on high for 4-5.

CROCK POT TACO SOUP

Steps:

• Cook meat and drain.
• Shred if needed.
• Add all ingredients to crock pot.
• DO NOT DRAIN CANS.
• Stir.
• Cook on high for 2 hours or low for 4 hours.
• Keep on low until serving to keep hot.
• Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

CROCK POT TACO RICE SOUP RECIPE

Steps:

• Place all the ingredients except for the rice in a crock pot.
• Cover and cook on low for 4-5 hours or high for 2-2.5 hours.
• Right before serving stir the rice in the crock pot. Cover and allow the rice to warm up (2-4 minutes).
• Serve with your favorite toppings and enjoy!

GROUND TURKEY TACO SOUP

Steps:

• Preheat large dutch oven or heavy bottom pot on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces.
• Add taco seasoning and cook for 1 more minute, stirring frequently.
• Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
• Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes (longer - deeper flavours but overall soup is ready fast).
• Preheat large ceramic non-stick skillet on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
• Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir. Cover and cook on Low for 7 - 8 hours or on High for 3 - 4 hours.
• Serving: Serve hot with cilantro, sour cream/yogurt, lime, avocado, green onion and tortilla chips.

TOMATO TACO SOUP FOR THE CROCK POT

Steps:

• Dump all ingredients from the tomato juice down to the rice into the crockpot and stir. Cook on high for 2 hours.
• Prior to serving, stir in fresh cilantro.
• On top of each bowl of soup, crunch up chips, place a dollop of sour cream and sprinkle some avocado.

SLOW COOKER CHICKEN TACO SOUP

Steps:

• Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
• Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

TACO SOUP

Steps:

• Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine.
• Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed.
• Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips.

SLOW COOKER VEGETARIAN TACO SOUP (WITH VEGAN OPTION)

Steps:

• Gather the ingredients.
• Place the drained corn, kidney beans, pinto beans, black beans, optional green chilies, and undrained stewed tomatoes in your crock pot and give it a quick stir.
• Next, add the taco seasoning mix, cumin, onion powder, salt, and garlic powder and quickly stir again.
• Cook on low setting for 8 to 10 hours. Alternatively, if you're in a hurry, you can set this on high for 3 hours.
• Taste and adjust the seasonings before serving. If the soup is too thick for your liking, add vegetable broth to thin it out. If it is too thin, cook it a little longer with the cover off.
• To serve, set out bowls of optional garnishes-tortilla chips, grated cheese, chopped green onions, chopped cilantro, sour cream-and let your family or guests top their soup to their liking.
• Drain 12 ounces of firm or extra-firm tofu and cut it into 8 slices.
• Place the tofu slices on a thick layer of paper towels. Top with another thick layer of paper towels and place a heavy (cast-iron) skillet on top to press out the excess water. If you don't have a cast-iron skillet, make a weight by placing a heavy can of vegetables in a bowl on top of the tofu. Let the tofu press for 10 minutes.
• Sparingly brush the drained and pressed slices of tofu on all sides with olive oil or a neutral oil like canola, grapeseed, or sunflower oil. If desired, sprinkle with some of the packaged taco seasoning mix.
• Over medium-high heat, cook the tofu in a heated nonstick skillet until it begins to brown on the bottom, about 5 minutes. Flip the slices and cook for 2 minutes more.
• Remove from the pan and let cool. Cut into strips or chunks and add to the soup at the end of cooking to rewarm it. Don't let it boil because it can make the tofu unpleasantly tough.
• Add to soup and enjoy.