This is a quick, throw together slow cooker soup packed with all the flavors you'd expect in a Tex-Mex chili. Simply adjust to your taste, adding more taco seasoning, or freshly chopped jalapeno peppers for extra heat. Teenagers love this soup topped with tortilla chips, shredded Cheddar cheese and a dollop of sour cream.
Ingredients
- ground beef: 1 pound
- onion: 1 piece (chopped)
- chili beans, with liquid: 1 can (16 ounce can)
- kidney beans with liquid: 1 can (15 ounce can)
- whole kernel corn, with liquid: 1 can (15 ounce can)
- tomato sauce: 1 can (8 ounce can)
- water: 2 cups
- tomatoes: 2 cans (14.5 ounce cans, peeled and diced)
- green Chili peppers: 1 can (4 ounce can, diced)
- taco seasoning mix: 1 pack (1.25 ounce pack)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Dotdash Meredith Food Studios
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Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Dotdash Meredith Food Studios
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Mix to blend, and cook on Low setting for 8 hours. Dotdash Meredith Food Studios
