Slow Cooker Taco-Chili Soup

From: Lauralie41

On Jan 15, 2009

I bought a family package of stew meat and it was pretty close to three pounds so I cooked my soup on low for about 9 hours. The stew meat was fork tender and very flavorful. Did not want a real spicy soup so I used the stewed tomatoes and mild taco seasoning. In the refrigerator I had about a cup of beef broth that needed to be used so I added that instead of the water and did not drain the beans or corn. Even with the milder ingredients the soup still had a bit of kick to it and would have tasted great with a dollop of sour cream as a garnish. Thank you weekend cooker for sharing! Made and reviewed for the 123 Tag Game.

From: Brooke the Cook in WI

On Dec 31, 2008

This made a really easy dinner last night. I did half of the recipe in my 2qt crock pot and cooked it on low for 8 hours - the meat was so tender it was falling apart, yum. I did not add the reserved liquids. I did add a good amount of cayenne and red pepper flakes for a little heat.

From: bmcnichol

On Feb 11, 2009

I love taco soup but never made it with stew meat. I followed the recipe as written other then I used diced tomoatoes instead of mexican as we don't like things too spicy. We all enjoyed it.

From: loof

On Jan 24, 2009

Yum - loved this soup! I left out the 3/4 cup water and added an extra can of rotel tomatoes (with juice) instead. I served it topped with cheddar and sour cream. This was an easy, rich and spicy soup that we all really enjoyed - thanks for posting the recipe!