Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 1 (16 ounce) can chili beans, with liquid
- 1 (15 ounce) can kidney beans, with liquid
- 1 (15 ounce) can whole kernel corn, with liquid
- 1 (8 ounce) can tomato sauce
- 2 cups water
- 2 (14.5 ounce) cans peeled and diced tomatoes
- 1 (4 ounce) can diced green chile peppers
- 1 (1.25 ounce) package taco seasoning mix
Instructions
- Gather all your ingredients.
- Cook the ground beef in a skillet over medium heat until browned. Drain the fat and set the beef aside.
- Place the cooked beef, chopped onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers, and taco seasoning mix into your slow cooker.
- Mix everything well to blend.
- Cover and cook on the Low setting for 8 hours.
Notes
- You can cook this soup on Low for 8 hours or on High for 4 hours.
- Do not leave the soup in the crockpot on a warm setting for more than 2 hours after cooking.
- For best results, brown the ground beef first to develop flavor.
- Avoid overfilling the slow cooker; leave some space at the top.
- Do not add sour cream or dairy directly to the hot soup in the cooker; add it to individual bowls.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 8g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 45mg