Excited to share this super EASY slow cooker taco soup recipe!

Perfect for a busy weeknight as the temps are starting to drop! 

Ingredients: 

1 lb of ground turkey or beef, browned and drained

1 15 oz. can of sweet corn (don’t drain)

1 15 oz. can of black beans, drained and rinsed 

1 15 oz. can of red kidney beans, drained and rinsed

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 

Slow Cooker Taco Soup Directions:

Add all ingredients to your slow cooker and stir to combine.  We love THIS ONE.

Cover and cook on high 2-4 hours or low 6-8 hours. 

Serve hot with cornbread and toppings of your choice!

Cornbread Directions 

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.

Just $10 and definitely makes me smile.  Find it HERE.  We also have a mini waffle maker that does not have a shape that we use ALL the time.  Find it HERE.

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 cornbread needs a little longer.  It typically takes between 3-4 minutes for each waffle.  

I hope this yummy slow cooker taco soup makes it’s way into your weeknight rotation! 

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