Do you have a recipe that you and your family love and can’t get enough of? This recipe is just that for our family. There are many kinds of taco soup, but this is by far the best I’ve ever tried. It’s not very difficult or time-consuming to make. I encourage you to try it! It’s sure to make you go back for seconds.
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I make this taco soup for almost every potluck we go to, and people always tell me it’s amazing. In fact, we have a soup dinner once a year at our church and I’ve taken this same soup for two years in a row now. Some people remembered it from the first year I took it!
We recently went to my nephew’s two-year birthday party which included a potluck dinner. I was telling my husband that I wanted to bring my taco soup and he said, “Nooo! Take something else! That way when you make the taco soup some other time, I can have most of it!”
I told him, “How about this? I’ll take taco soup to the party to share, and then I’ll make another batch of it just for you!”
He thought that was a great idea! So I took it to the party and, of course, everyone loved it.
I’m not really a fan of putting toppings on my soup, especially cheese (I don’t like stringy cheese in soup). But I tried it with lettuce and tortilla chips and instantly loved it.
We always set out toppings with it when we take it somewhere and not everyone tries it. If you try this recipe, though, please try it with at least the lettuce and tortilla chips! It’s great without the toppings, but it’s even better WITH them!
I got this recipe from a cookbook called “Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow Cooker” by Phyllis Pellman Good. I love this cookbook and would definitely recommend it!
If you’d like to check it out, here’s a link to it on Amazon.
A Few Changes
I have made this recipe so many times that I have discovered some changes that we think make it even better.
The full recipe below includes my alterations, but here I will tell you the few things that were in the original recipe by Marla Folkerts from Holland, Ohio.
-Her ingredients were listed as reduced-sodium taco seasoning, reduced-sodium vegetable juice, reduced-fat cheddar cheese, fat-free sour cream, and fat-free plain yogurt. Because I don’t watch things like that (maybe I should?), I just use the original options.
-Instead of using 4 1/2 cups of beef broth, the original recipe called for 1/2 cup of water and 4 cups of vegetable juice.
-She calls for 1 cup of chunky salsa, but I use 1 1/2 cups to 2 cups. I don’t know about you, but we all love salsa over here, so the more, the better!
-The cans of corn and black beans weren’t in her recipe. I added them to make the dish go further.
If you try this recipe, let me know what you think in the comments! I’d love to hear how it turned out for you.
(Ideal slow-cooker size: 3 1/2- or 4-quart)
- 1 lb ground beef or ground turkey extra-lean
- 1 medium-sized onion chopped
- 1 medium-sized green bell pepper chopped
- 1 envelope dry taco seasoning
- 4 1/2 cups beef broth
- 1 cup chunky salsa
- 1 16-oz can corn drained
- 1 16-oz can black beans drained and rinsed
- 3/4 cup lettuce shredded
- 6 Tbsp fresh tomato chopped
- 6 Tbsp cheddar cheese shredded
- 1/4 cup green onion or chives chopped
- 1/4 cup sour cream or plain yogurt
- baked tortilla chips or corn chips
Brown meat with onion in non-stick skillet. Drain.
Combine all soup ingredients in crock pot.
Cover. Cook on low for 6-8 hours.
Serve with your choice of toppings.