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Taco Soup

Taco Soup


  • 2 pounds lean ground beef
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper
  • Two 15 oz. cans light red kidney beans, drained
  • Two 15 oz. cans Mexican style stewed tomatoes
  • Two 4 oz. cans chopped green chilies
  • One 15 oz. can corn, drained
  • Two 15 oz. cans beef broth
  • 1 bag tortilla chips
  • 1 cup shredded sharp cheddar cheese


  1. In large pan, brown beef and drain fat.
  2. Add onions, red pepper, garlic, chili powder, oregano, salt and cayenne to meat in pan. Cook until onions and peppers are softened.
  3. Place meat mixture in slow cooker.
  4. Add kidney beans, tomatoes, green chilies, corn, and beef broth. Stir to combine.
  5. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
  6. Garnish with tortilla chips and cheddar cheese before serving.

Nutritional Information:  (Based on Individual Serving: 8 oz.)
• Calories: 260 • Total Fat: 11g • Saturated: 4g • Cholesterol: 30mg • Sodium: 670mg
• Carbohydrates: 25g • Dietary Fiber: 5g • Sugars: 5g • Protein: 16g

Serves: 20


Course: Main Course, Soups, Stews and Chili

Prep Time: 10 - 20 minutes

Cook Time: 2-4 hours, 7+ hours

Recommended Products: Slow Cookers

Taco Soup nutritional information
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