Slow Cooker Taco Soup
Recipe type: Soup, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
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
  • 1½ 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
  • 1½ teaspoons cumin
  • ½ teaspoon paprika
  • ¼ teaspoon crushed red pepper
  • Garnish:
  • Salsa
  • Shredded cheddar cheese
  • Avocado
  • Sour Cream
  • Cilantro
  1. In a large skillet brown meat over medium high heat until meat is no longer pink. Drain the fat.
  2. In a 5-quart or larger slow cooker combine all ingredients. Cook on High for 4-6 hours.
  3. To freeze:
  4. Let soup cool completely and divide into portions using freezer friendly containers or ziplock bags. Chill in the refrigerator before freezing.
  5. To thaw:
  6. Thaw soup in the refrigerator the day before you want to eat it. Reheat in a saucepan until heated through stirring to combine.
  7. Serve immediately with garnishes of your choice.
Recipe by A Cedar Spoon at