Tired of chicken wings? Mix it up with these Slow Cooker Taco Soup. The perfect appetizer to look classier than your friends on game day, they also pack a punch that will leave you searching for the nearest glass of milk (or cold brewski).

This recipe is best when deep-fried, giving it the perfect crispiness. Conventional buffalo sauces can be used, but we recommend spicing it up with a habanero pepper sauce with a vinegar base. This will add heat but preserve the original “buffalo” flavor that fans of this appetizer all love! You gotta love a new buffalo appetizer, right? It’s spicy! This recipe is best when deep-fried, giving it the perfect crispiness. Conventional buffalo sauces can be used, but we recommend spicing it up with a habanero pepper sauce with a vinegar base. This will add heat but preserve the original “buffalo” flavor that fans of this appetizer all love! You gotta love a new buffalo appetizer, right? It’s spicy!

                          Serves: 8  |  Total Time: 6-7 hours

Ingredients for Slow Cooker Taco Soup

  • 1 lb Ground Beef
  • 1 & 1/2 Cup diced Yellow Onion (or Red Onion)
  • 2 Cups Chicken Broth (or Beef Broth)
  • 1 – 15 oz Can diced Tomatoes
  • 1 – 15 oz Can drained and rinsed Black Beans
  • 1 – 15 oz Can drained and rinsed Kidney Beans
  • 1 – 4 oz Can diced Green Chiles
  • 1 & 1/4 Cups fresh or frozen Corn Kernels
  • 2 & 1/2 tsps Chili Powder
  • 1 tsp ground Cumin
  • 1 tsp Paprika
  • 1 tsp Salt
  • serve with Tortilla Chips
  • serve with chopped Red Onion
  • serve with chopped Cilantro
  • serve with wedges of Lime
  • serve with Sour Cream

Cooking Instructions

View the full cooking instructions for Slow Cooker Taco Soup on Food.com.

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