Slow Cooker Taco Soup
6 hours 15 mins
Slow Cooker Taco Soup is a comforting soup that makes a great freezer friendly dish or game day soup. Put it in the slow cooker and forget about it while you go about your day. Garnish with your favorite taco toppings.
1 lb. ground beef or turkey
1-15 oz can diced tomatoes
1-10 oz can Rotel
2-15 oz cans black beans, rinsed and drained
1-15 oz can kidney beans, rinsed and drained
1 1/2 cups water
1 cup red enchilada sauce
3 Tablespoon fresh chopped parsley (or 1 Tablespoon dried parsley flakes)
1 Tablespoon dried oregano
1 Tablespoon onion powder
1 teaspoon garlic powder
1 1/2 teaspoons cumin
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper
Shredded cheddar cheese
In a large skillet brown meat over medium high heat until meat is no longer pink. Drain the fat.
In a 5-quart or larger slow cooker combine all ingredients. Cook on High for 4-6 hours.
Let soup cool completely and divide into portions using freezer friendly containers or ziplock bags. Chill in the refrigerator before freezing.
Thaw soup in the refrigerator the day before you want to eat it. Reheat in a saucepan until heated through stirring to combine.
Serve immediately with garnishes of your choice.
A Cedar Spoon