Excited to share this super EASY slow cooker taco soup recipe!
Perfect for a busy weeknight as the temps are starting to drop!
THIS slow cooker!!! If you had told my younger self I’d be swooning over a slow cooker, I definitely would have eye rolled! Haha! I guess this is adulting because I am smitten!
But back to the soup….delicious, hearty, quick and easy!
1 lb of ground turkey or beef, cooked and drained
1 15 oz. can of sweet corn (don’t drain)
1 15 oz. can of black beans, drained
1 15 oz. can of red kidney beans, drained
1 15 oz. can of tomato sauce
1 1/2 cups of salsa, I used a chunky style
4 tablespoons of taco seasoning (or less depending on your preference)
Salt to taste
Garnishes/Sides- cornbread, cilantro, sour cream, avocado, tortilla strips, tortilla chips
Line your slow cooker with a liner (optional). Add all ingredients to your slow cooker and stir to combine.
Cover and cook on high 2-4 hours or low 6-8 hours.
Serve hot with cornbread and toppings of your choice!
We grabbed this adorable mini waffle maker at the beginning of Fall that makes one side of your waffle in the shape of a pumpkin.
We typically use Trader Joe’s gluten free cornbread mix, as my hubby tries to avoid gluten. It is one of the best GF mixes! If you do eat gluten, these cornbread crisps are also great with this soup or chili.
I make the cornbread mix per the package directions. This time I also added one can of green chilis since this soup has a Tex-Mex flair. I spray the waffle maker with non-stick spray and add 2-3 spoonfuls of the batter. I watch the light as a gauge, but sometimes the conbread needs a little longer. It typically takes between 3-4 minutes for each waffle. When I use the entire box of the Trader Joe’s mix, it makes 8-10 cornbread waffles.
I hope this yummy slow cooker taco soup makes it’s way into your weeknight rotation!
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