Crockpot Taco Soup


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 237.6
  • Total Fat: 6.5 g
  • Cholesterol: 34.3 mg
  • Sodium: 556.5 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 7.8 g
  • Protein: 17.9 g

View full nutritional breakdown of Crockpot Taco Soup calories by ingredient
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Number of Servings: 8

Ingredients

    1 (16 ounce) can pinto beans
    1 (16 ounce) can white beans or kidney beans
    1 (11 ounce) can niblet corn
    1 (11 ounce) can Rotel tomatoes & chilies
    1 (28 ounce) can diced tomatoes
    1 (4 ounce) can diced green chilies
    1 (1 1/4 ounce) envelope taco seasoning mix
    1 (1 ounce) envelope hidden valley ranch dressing mix
    1 lb shredded chicken, ground beef or any meat

Directions

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

Number of Servings: 8

Recipe submitted by SparkPeople user KACIEGRRL.

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Member Ratings For This Recipe

  • Outstanding. I made it several times. I like it best with ground meat, but it is good with diced turkey breast too. - 1/17/17

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  • I drained the beans. Very delicious & easy. - 12/30/14

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  • Very good and simple taco soup recipe. I did drain my cans, I prefer to drain and rinse beans/corn to reduce some of the sodium and then just add back water. I used chili beans and crushed tomatoes and ground beef. - 2/3/14

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  • This was amazing! I drained the beans but I didn't drain the corn or tomatoes and it came out perfectly. - 3/6/11

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  • Totally awesome! So easy and delicious! I loved it. - 10/11/10

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