Friday, August 27, 2010

Southwestern Taco Soup

Tidy Mom

“Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers”

Go over to TidyMom and DineandDish for more great soups for Soupapalooza!

This is one of my favorite soups. I love it, and you just dump everything in a crock pot (except the onion and tomatoes that I mince in a food processor!) I ate two bowls, and I would have had it for lunch the next day, but Edwin beat me to it! :)

Crockpot Taco Soup

1 small onion; minced

1 can chili with beans

1 can black beans; drained

1 can creamed corn

1 can corn

1 can chicken broth

1 can diced tomatoes; minced

1 pkg (1.25 oz) taco seasoning

1 pound beef

Cook beef in a skillet; meanwhile, put all ingredients in the crockpot! Stir to combine, then add the beef. Stir in Taco seasoning, and cook about 4-6 hours on low. so easy; so good!

Serve with LOTS of tostitos chips crumbled in soup and cheese!


  1. i make mine a little spicy..
    1 can mexican rotel
    2 cans drained black beans
    1 can drained pinto beans
    1 can drained corn
    1 pkg taco seasoning
    1 pkg ranch seasoning
    1 cup water
    1 lb browned turkey meat

    serve with chips, sour cream and cheese

    i also make 3 batches at a time, eat a pot, freeze a pot in a gallon size ziplock bag.. and freeze individual quart bags for lunches on the go. when i worked outside the home.. i was a HUGE proponent of pre cooking.. i loved frozen lunches in a bag.. take them to work frozen and by the time it is lunch time.. it is thawed and ready to microwave.

  2. nice! i usually don't freeze meals because Edwin and I eat leftovers for lunches. I'll have to try it with some of your modifications. I love that you use ranch seasoning! I'm a wimp when it comes to spice (so are the kids), so I usually dont make things spicy!

  3. Sounds fab!
    Two things:
    I save time on prep and cleanup by using a tomato and onion salsa (super mild) found in the mexican food aisle called Embasa. It has diced tomatoes and oinion and is the perfect additive to most mexican dishes (even spices up ground meats and make a good attative to spanish rice) I always keep a few cans on hand. their cheap and super usable.

    I also save on spices by taking the McCormics spice packets (taco or other wise) over to the mexican food aisle and buy all the spices listed on the packet and throw it into a reused empty spice container. The spices sell for 5 times less than in the spice aisle and are often more fresh!

    Thanks for the great meals CHelle... keep on cooking cause it feels like im in the kitchen with ya even though were a few time zones apart!

  4. We make ours sans meat (no meat in our house) and it's JUST as good!

  5. the freezing is so that there is an extra batch for another night.. all you have to do is thaw.. and no cooking. just reheat.
    it is just as easy to make a second batch while you are making dinner..
    great for ball nights, or church nights where time is restricted.