Slow Cooker Taco-Chili Soup

weekend cooker's Note:

a nice soothing soup. You can substitute stewed tomatoes, if you do not prefer spicy.

• Total Time: 6 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 6 hrs

Ingredients:

Serves: 6

Yield: 6.0 soup bo ...

• 2 lbs very lean stew meat
• 2 (15 ounce) cans Mexican-style stewed tomatoes
• 1 (1 ounce) package taco seasoning mix
• 2 (15 ounce) cans pinto beans , liquid reserved
• 1 (15 ounce) can whole kernel corn , liquid reserved

Directions:

1. Cut large pieces of stew meat in half and brown in a large skillet.
2. Combine all the ingredients in a slow cooker, along with 3/4 cup water.
3. Cover and cook on low for 5-7 hours.

Reviews

[bmcnichol]

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.

[loof]

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!

[lauralie41]

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.