Slow Cooker Taco Soup — the perfect cold weather comfort food in a bowl

by Colleen Greene on January 6, 2011 · 3 comments

Slow Cooker Taco Soup

Still craving all the yummy comfort foods that come with the holiday season?  But, want to start your new year off on a more healthy note?  Watching your budget after all the holiday spending?  This delicious Paula Deen soup is packed with fun colors and flavors yet is also healthy (yes, even Weight Watchers-friendly), easy and cheap.

I’ve lost count of how many times I came across this FoodNetwork recipe and chose to ignore it because I’ve sampled many variations of a taco soup and have found them all very bland and unsatisfying.  But, I’ve never known a Paula Deen recipe to taste anything other than delicious, so I finally caved and gave it a try late last year, and you can be sure that this one is staying in the family culinary repertoire — hubby and kids all gave it a big thumbs up.

Like most slowcooker meals, this dish is so convenient for a hectic work night dinner.  It takes a few minutes to brown the beef and onions in the morning, but then you just simply dump everything into the crockpot and let it cook while you are at work all day.  I just love discovering these types of recipes!

Slowcooker Taco Soup

This soup uses a lot of ingredients, but they're all pretty inexpensive.

Slowcooker Taco Soup

Brown the ground beef and onions in a skillet, then transfer to slowcooker.

Slowcooker Taco Soup

Add the beans, corn and tomatoes.

Slowcooker Taco Soup

Add the green chiles, all olives, taco seasoning, and ranch dressing mix.

Slowcooker Taco Soup

Cover and slow cook on low for 6 to 8 hours.

Slow Cooker Taco Soup

Cover and slow cook on low for 6 to 8 hours. Don't worry...

Slow Cooker Taco Soup

Just give it a little stir.

Slow Cooker Taco Soup

Hearty, healthy, tasty, soul-warming perfection.

Paula Deen’s Slow Cooker Taco Soup
Recipe type: Main Dish
Serves: 12-16
Weight Watchers Info: 8 per serving (12 servings), 6 per serving (16 servings), chips and garnishes are extra.
  • 2 pounds ground beef (I use 85% lean)
  • 2 cups diced onions
  • 2 (15½-ounce) cans pinto beans
  • 1 (15½-ounce) can pink kidney beans
  • 1 (15¼-ounce) can whole kernel corn, drained
  • 1 (14½-ounce) can Mexican-style stewed tomatoes
  • 1 (14½-ounce) can diced tomatoes
  • 1 (14½-ounce) can tomatoes with chiles
  • 2 (4½-ounce) cans diced green chiles
  • 1 (4.6-ounce) can black olives, drained and sliced, optional
  • ½ cup green olives, sliced, optional
  • 1 (1¼-ounce) package taco seasoning mix
  • 1 (1-ounce) package ranch salad dressing mix
  • Corn chips, for serving
  • Sour cream, for garnish
  • Grated cheese, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish
  1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot.
  2. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.
  3. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
  • Amy Springer

    Yum! I will definitely be making this soon!

  • Kim

    Wow, that’s one heck of an ingredient list! With a kitchen remodel about to kick off (eek!), we need to start saving slow-cooker recipes that we can plug into a wall. :) This one’s on the list. 8 points is completely doable, too. :)


  • Jo Lilly

    Going to fix it for tonight’s dinner.  Looks YUMMY!!!!

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