411 Reviews

I followed this recipe exactly as it's posted here (EASY!) but added a few tablespoons of chopped cilantro. Very hearty and DELICIOUS!!!!!

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K Conway2 October 23, 2003

What an awesome meal -- even in 100 degree weather :) I was doing a "crockpot week" so couldn't help but try this recipe, and boy am I glad I did!! Followed the recipe to a T, using the white beans instead of kidney (it's a texture thing), and it couldn't have been more perfect. Served with a spoonful of sour cream and shredded cheddar cheese along with a little green onion -- next time will add the chips! Even sent a bunch of the leftover to my son's house so he could enjoy as well. Thanks so much for the wonderful recipe!!

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Pianolady August 11, 2003

Wow, this is SALTY. So salty, I added 4 cups of water--and it's still incredibly salty. The flavor is yummy, but wow, I would suggest rinsing/draining the beans at the very least. And add a bunch of water as well.
Everything in a can is way salty, then you add the spice packets--too much salt for me.

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SeattleGal71 November 08, 2012

This soup has an awesome authentic snappy taco flavor.I started off by seasoning six chicken thighs(bone in)with salt, pepper,oregano, all season salt,onion powder and garlic powder.I browned the chicken thighs in a stockpot. I then covered them with water and boiled till fall apart tender.I then combined the remaining ingredients together in my crockpot. I used Bushes light red kidney beans and omitted the extra can of green chiles ( the rotel had plenty for me). I also used hunts petite diced tomatoes.I found that it wasn't soupy enough for me, so after the chicken was cooked and shredded, I just poured about a cup of the chicken juices into the crockpot.I cooked it for two hours on high. I went an extra step and made my own tortilla chips. I did this by cutting corn tortillas into strips and deep frying them in wesson conola oil. I then seasoned the chips with all season salt(while still hot).I put garnishes, such as; shredded cheddar cheese, sour cream, chopped green onion and of course the fresh tortilla chips in dishes and let my family choose their own. Let me tell you my kids loved it and each had 4 bowls apiece. They raved about it all night. Thanks, Lubie, for the awesome soup recipe.

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dizzybloom August 27, 2003

This Crockpot Taco Soup was served at my "Crockpot Picnic. It was a huge hit with everyone. So easy to make and oh so flavorful. Your instructions were followed exactly using the kidney beans and ground beef. Top with sour cream, shrdded cheese, chopped green onion and tortilla chips and you have a wonderful and filling soup. Your recipe help make my party a success, Lubie, and I really appreciate your help. :-)

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Merlot July 30, 2003

Really good but a tad too salty. I added some minute rice and unsalted chicken stock to cut it and that worked ok. Next time I would probably use low sodium taco mix.

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SugarJen November 12, 2011

This recipe is easy, delicious, and flavorful! I added a few things of my own (red onion, bell pepper) and cooked on high for 3 hours. It turned out perfect. Thanks for a great meal!

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Ashley C. October 09, 2011

Great! All I did was add a little water to make it soupier and some chili powder to spice it up a bit. It did tate more like chili than it did tacos, but it was good none the less. And I made 2 batches of it!

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Erik Hanson February 21, 2010

This was really tasty....we drained the leftovers and added some velveta cheese and made it into an awesome taco dip!

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Missy Baker January 17, 2009

Excellent! I added a can of vegetable broth. It was SOOO good! Everybody loved it.

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Starlita December 11, 2003
Crock Pot Taco Soup