Slow Cooker Taco Soup

SERVES 6  |  PREP TIME 10 Min  |  COOK TIME 8 Hours 

For the Soup:
1 pound lean ground beef
1 1/2 cups fire roasted corn, canned or frozen
1 medium white onion, diced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (7 ounce) can green chilies
1 (14.5 ounce) can fire roasted diced tomatoes
1 can (15 ounce) tomato sauce
2 cups beef stock
1 package taco seasoning (2 tablespoons)

For the toppings:
Avocado
Cheese
Cilantro
Sour Cream
Tortilla chips

Brown the beef in a medium skillet over medium-high heat. Drain off the fat, and transfer to the slow cooker. Add the remaining soup ingredients, stir together, and cook on low for 6-8 hours (or 3-4 hours on high) until onions and beef are tender.

Ladle into bowls and top with cheese, sour cream, avocado, cilantro, and tortilla chips.

Recipe developed by Melanie Dueck for The Slow Roasted Italian
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