Slow Cooker Taco Soup
Ingredients
- 1½ lb ground beef (or use ground turkey)
- 1 onion, chopped
- 2 (10-oz) cans diced tomatoes with green chiles
- 1 (14.5-oz) can crushed tomatoes
- 1½ cups frozen whole kernel corn, thawed
- 1 (15-oz) can black beans, drained and rinsed (or use pinto beans)
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
- 1 (9.25-oz) pkg corn chips
Instructions
- Cook beef and onion in a large skillet over medium heat until meat is browned and crumbly; drain. Cool and transfer to a large zip-top freezer bag. Add remaining ingredients except sour cream, cilantro, and chips. Remove all air from bag, and seal bag. Freeze up to 3 months.
- Thaw overnight in refrigerator. Transfer soup mixture to a 5- to 7-quart slow cooker. Cover and cook on LOW 6 to 8 hours.
- Serve soup with sour cream, cilantro, and, if desired, corn chips.
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