Slow Cooker Taco Soup

14 250 228
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 8
Slow Cooker Taco Soup
Health Highlights


1 tbsp Chili powder
3 tsp Cumin
2 tsp Paprika, smoked
2 tsp Coriander, ground
2 tsp Oregano, ground
1 tsp Chipotle seasoning, Dean Jacob's
1 tsp Garlic powder
1 tsp Salt
681 gm Beef, chuck, blade
1 medium pepper(s) Green bell pepper (diced)
1 medium White onion (quartered)
4 cup Chicken broth (stock)
2 can (15oz) Whole tomato, canned
1 1/4 cup Tomato soup, canned, condensed


Begin by heating up a large skillet pan to brown your beef. Cook over medium high heat for 5 minutes, or until beef is almost cooked through (a little pink is fine). Move beef to the slow cooker.

Mix together spices seasoning in a small bowl, and add to beef.

Toss in onion, bell pepper, and tomatoes. Stir to coat the ingredients evenly.

Top with chicken broth and tomato soup.

Cook on LOW for 4 hours or HIGH 2-3 hours.

You can remove the quartered onion, or enjoy it with the soup.

Serve hot with and garnish with cilantro and any of your favourite taco toppings.

Tip: use a vegan tomato soup to make this recipe paleo-friendly

Nutrition Facts

Per Portion

Calories 228
Calories from fat 99
Calories from saturated fat 39
Total Fat 11.0 g
Saturated Fat 4.3 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 5.4 g
Cholesterol 51 mg
Sodium 1213 mg
Potassium 581 mg
Total Carbohydrate 14.2 g
Dietary Fiber 2.8 g
Sugars 6.1 g
Protein 19.3 g

Dietary servings

Per Portion

Meat 0.9
Vegetables 1.2

Energy sources