taco soup

Slow Cooker Taco Soup

by Lynn

We make many winter comfort foods that seem to be a perfect fit with the chilly weather outside. Taco Soup is no exception!

I am still trying to scale things down from cooking for a small army to cooking for two. This is no easy task for me because cooking for all of us when the kids were growing up is just something that came naturally to me.

When I made this batch, it fed the Hubbs and me twice, and there was still some left. So it looks like I have some more scaling down to do, but this works for now!

WHAT’S IN IT

Living in rural Alaska (rural can be on or off the road system, “bush” Alaska is off the road system), the choices for meat usually include wild game or grass-fed beef from one of our local farms. What I am in the mood for and what meat we have in the freezer determine what kind of meat goes into what I cook.

This soup is no exception.

This particular batch of Taco Soup was made with beef that was butchered not long ago. We picked it up at our favorite local country store. You cannot get that kind of “grass-fed” beef at a big box store, I promise!

I have thought about trying this with chicken for years. So when I do, I will come back and update this and let you know what we thought about it. Maybe I will do a video when that time comes

I have cooked my Taco Soup with meats include beef, venison, and moose. I added caribou to the recipe card because I know it will work just as well with our taste buds.

Grab the ingredients that you need now, and get ready to start putting this yummy goodness together.

Ingredients

  • 1 pound of either beef, moose, caribou or venison
  • 1 onion – diced
  • 1 tablespoon minced garlic
  • 1 cup of corn
  • 1 can of kidney beans drained & rinsed
  • 1 can black beans drained & rinsed
  • 1 can diced tomatoes
  • 1 cup of beef broth
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper (or to taste)
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 3 tablespoons Hidden Valley Ranch Seasoning & Dressing mix
  • 3 tablespoons taco seasoning

Instructions

Cook the meat, garlic, and diced onion together in a skillet until done. Drain off the extra fat when the meat is cooked through, if necessary.

Add this to your slow cooker. Next, you’ll want to add your corn, beans, tomatoes, broth, salt, pepper, red pepper, chili powder, cumin, dressing mix, and taco season.

Mix everything well, put the lid on your slow cooker, and set it to low. Cook for 6-8 hours.

Once the cooking time is up, gather your bowls, tortilla chips, sour cream, cheese, and salsa.

I like to drain the extra juices off of mine, but you don’t have to!

Now sit back and enjoy!

taco soup

Slow Cooker Taco Soup

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

One of the easiest things to make on a cold day

Ingredients

  • 1 pound of either beef, moose, caribou or venison
  • 1 onion – diced
  • 1 tablespoon minced garlic
  • 1 cup of corn
  • 1 can of kidney beans drained & rinsed
  • 1 can black beans drained & rinsed
  • 1 can diced tomatoes
  • 1 cup of beef broth
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/8 teaspoon red pepper (or to taste)
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 3 tablespoons Hidden Valley Ranch Seasoning & Dressing mix
  • 3 tablespoons taco seasoning

Instructions

    Cook the meat, garlic, and diced onion together in a skillet until done. Drain off the extra fat when the meat is cooked through, if necessary.

    Add this to your slow cooker. Next, you’ll want to add your corn, beans, tomatoes, broth, salt, pepper, red pepper, chili powder, cumin, dressing mix, and taco season.

    Mix everything well, put the lid on your slow cooker, and set it to low.

    Cook for 6-8 hours.

    Once the cooking time is up, gather your bowls, tortilla chips, sour cream, cheese, and salsa.

    I like to drain the extra juices off of mine, but you don’t have to!

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