Cooked - Crockpot Taco Soup Recipe - New Recipe

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Crockpot Taco Soup Recipe

8.0

1 lb lean ground beef

19 oz can of diced tomatoes ((540 mL; include juices))

4.3 oz can of green chiles ((127 mL))

11.5 oz can of corn kernels ((340mL; drained))

19 oz can of black beans ((540 mL; drained & rinsed))

3 cup chicken stock ((or homemade bone broth))

1 bell pepper ((diced))

1 red onion ((diced))

¼ cup taco seasoning

Cheese

Avocado

Sour cream

Tortilla strips

Cilantro

Select all/reset

In the base of a 6 quart slow cooker, place the ground beef. Use a spatula to break it up into small pieces.
Add all remaining ingredients. Mix, then add the lid.
Cook on low for 6-8 hours.
Serve with suggested toppings.
Leftovers may be stored in the fridge for up to 4 days, or frozen for up to 3 months.
Add all ingredients except for broth/stock to a large meal prep container, reusable silicone bag, or sturdy gallon-sized freezer bag. Squeeze as much air out as possible and freeze for up to 3 months.
Thaw completely before cooking as directed above.

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