Paula Deen's Slow Cooker Taco Soup
Recipe type: Main Dish
Cuisine: Southwest
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.
Recipe by The Taste Place at