Posted on 12 March 2010 by

Easy Taco Soup


Cherry Tomatoes Stuffed With Cream Cheese and Bacon - TomatoCasual.comBy Vanessa Richins

In this weather, I find my thoughts turning towards soup.

It’s an easy meal that will warm your stomach on a wintry day.

Years ago, I started making taco soup in my slow cooker.

It made life that much better for a working girl – I could just throw everything together in the morning and come home to a piping hot dinner.

Tomatoes were a main star of the dish, as well as beans. You can leave it as a vegetarian soup, or add meats such as ground beef or chicken. The last time I made this, I added buffalo steaks, which are a lean meat.

The amount of ingredients varies by the size of the crockpot. I believe my large one holds 6 quarts. You can easily add another can of tomatoes or beans as needed, or use less if you have a smaller pot. I cook by just throwing things together, and so should you with this recipe!

  • 2 large cans tomatoes (buy the kind with peppers and cilantro, if available)
  • 3 small cans beans (any variety, drained. I often use black, red and kidney beans)
  • 1 large can of hominy (found in the Hispanic section)
  • 1-2 packets taco seasoning.
  • 1 pound meat, if desired
  • Sour cream
  • Cheese
  • Tortilla chips

Combine all ingredients in the slow cooker. Cook on low for 6-8 hours. If using meat, use a fork to break up the meat, which should be very tender at this point. Serve topped with sour cream, cheese and tortilla chips.

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