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November 4, 2014

Slow Cooker Taco Soup

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Written by: Denise
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Taco Soup is one of my favorite cold weather suppers.  It’s a slight variation on chili, and I enjoy the addition of the taco flavors.

I found the original recipe a number of years ago at, and I have been using it ever since.  You can find it here.


I assembled the ingredients.  You’ll notice that I used crushed tomatoes – a minor deviation from the exact recipe that was due to my inattentiveness at the grocery store.  I also had these cans of corn with peppers, so I used them instead of  the can of corn, plus the can of chile peppers.

I had already browned the ground beef the night before, and it was waiting in my refrigerator to be added in the last hour of cooking.  Doing it that way allowed my vegetarian daughter to dish up a bowl for herself before the meat was added.

Instead of using a packaged taco seasoning, I made my own.


I just prefer the way it tastes.  To me, it doesn’t have that harshness that some packaged seasoning has.  Here is the recipe  I use at

Basically, you dump all your ingredients into the slow cooker, turn it on, and forget about it.  I didn’t start my soup until around noon, so I cooked it on high.  After four hours, it was ready for Madeline’s vegetarian portion to be served, and then I added the browned ground beef and let it go for another hour.

This is an easy recipe that is both tasty and hearty.  Can’t go wrong there!

The addition of toppings is an extra flavor bonus.  Corn chips, sour cream, shredded cheese…YUM!  You can vary these according to your family’s preferences, but I highly recommend the chips!

I hope you enjoy!!



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About the Author

My name is Denise, and I am a wife, a mother, a sister, a daughter, an aunt, and a child of God. I think of myself as one of His works-in-progress. My husband, Robert, and I have been married for 21 years and we are the parents of three teenagers.

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