Slow Cooker Taco Soup is a family favorite dinner that has just a few ingredients and can be made in minutes. My secret ingredients makes it the best taco soup out there for flavor and richness!
This is a quick, throw together slow cooker soup with a Mexican flair. Teenagers love it. Serve topped with corn chips, shredded Cheddar cheese and a dollop of sour cream. Make sure you adjust the amount of chile peppers if you’re sensitive about spicy foods.
I know I’ve already shared a soup recipe with you this week but I was too excited about this one to hold on to it any longer. I do love my soups this time of year. For one thing they are the perfect warm you to your soul food on chilly fall or endlessly cold winter days. For another they are a filling and delicious way to eat a healthy dinner and then hopefully still have a healthy lunch left for the next day. This slow cooker taco soup is no exception. It is super easy to make, full of healthy ingredients and very filling.
It has been HOT here! I’ve been spoiled by this fairly mild summer we’ve been having so, when temperatures got to 100°F last week I was not a happy camper. Poor Melinda’s A/C died on her and her whole family was sweating. Neither of us had any desire to turn on the stove and add even more heat to the mix. We both decided to pull out our slow cookers and save ourselves some time while keeping the kitchen cool (or as cool as Melinda could manage with no A/C).
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