Crockpot Taco Soup

 
 
Ingredients:

1 tablespoon olive oil

1 pound lean ground beef

1 1/2 cups diced red onions

2 to 3 cups beef broth (use more if you want a thinner soup)

1 15 oz. can diced tomatoes

1 15 oz. can black beans, drained and rinsed

1 15 oz. can kidney beans, drained and rinsed

1 4 oz. can chopped green chilies

1 1/4 cups corn, fresh or frozen

2 1/2 teaspoons chili powder

1 teaspoon ground cumin

2 oz chorizo sausage (cut from a chorizo sausage link, freeze the rest)

Ingredients for toppings: Sour cream, shredded cheese, sliced radishes, cilantro, tortilla chip strips and sliced avocados.
Directions:

Heat olive oil in a large pan over medium-high heat.

Add beef, chorezo and onions then cook 2 to 3 minutes.

Use a wooden spoon to break up ground beef ans chorezo as it cooks.

Combine browned beef, chorezo, onions and the remaining soup ingredients in a slow cooker and stir.

Cover and cook on low for 6 to 7 hours.

It's fine if the soup cooks a little longer or the slow cooker switches to the "warm" setting. Top with Sour cream, shredded cheese, sliced radishes, cilantro, tortilla chip strips and sliced avocados.
Thanks for Shopping at Glen Ellen Village Market!

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