Taco Soup Crockpot

If you have approximately 4 hours and 10 minutes to spend in the kitchen, Taco Soup Crockpot might be an amazing gluten free and ketogenic recipe to try. For $2.51 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 406 calories, 30g of protein, and 29g of fat each. If you have chicken broth, cream cheese, shredded cheddar cheese, and a few other ingredients on hand, you can make it. 25 people have tried and liked this recipe. A couple people really liked this soup. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by tasteahalics. This recipe is typical of Mexican cuisine. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is good. Similar recipes include Kick Tail Taco Soup in a Crockpot, Dinner Tonight: Crockpot Chicken Taco Soup, and Crockpot Chicken Taco Meat.

Servings: 8

Cooking duration: 250 minutes

 

Ingredients:

4 cups chicken broth

2 8-ounce packages cream cheese cubed

2 pounds 80% lean ground beef

1/2 cup shredded cheddar cheese

1/4 cup sour cream

3 tablespoons taco seasoning

2 cups diced tomatoes

Equipment:

slow cooker

sauce pan

Cooking instruction summary:

Brown the ground beef in a large saucepan until cooked through then drain the fat and add the meat to the slow cooker. Brown the ground beef in a large saucepan until cooked through then drain the fat and add the meat to the slow cooker. Pour in the chicken broth then cover and cook on low heat for 4 hours or on high for 2 hours. Stir everything together then adjust seasoning with salt and pepper to taste. Stir everything together then adjust seasoning with salt and pepper to taste.

 

Step by step:


1. Brown the ground beef in a large saucepan until cooked through then drain the fat and add the meat to the slow cooker.

2. Brown the ground beef in a large saucepan until cooked through then drain the fat and add the meat to the slow cooker.

3. Pour in the chicken broth then cover and cook on low heat for 4 hours or on high for 2 hours.

4. Stir everything together then adjust seasoning with salt and pepper to taste.

5. Stir everything together then adjust seasoning with salt and pepper to taste.


Nutrition Information:

Quickview
405k Calories
30g Protein
29g Total Fat
5g Carbs
9% Health Score
Limit These
Calories
405k
20%

Fat
29g
45%

  Saturated Fat
15g
99%

Carbohydrates
5g
2%

  Sugar
3g
4%

Cholesterol
143mg
48%

Sodium
814mg
35%

Get Enough Of These
Protein
30g
61%

Vitamin B12
2µg
47%

Zinc
6mg
43%

Vitamin B3
7mg
36%

Phosphorus
353mg
35%

Selenium
22µg
32%

Vitamin A
1277IU
26%

Vitamin B6
0.51mg
25%

Potassium
669mg
19%

Iron
3mg
19%

Vitamin B2
0.31mg
18%

Vitamin C
13mg
17%

Calcium
135mg
14%

Vitamin B5
1mg
11%

Magnesium
38mg
10%

Copper
0.16mg
8%

Manganese
0.12mg
6%

Vitamin B1
0.08mg
5%

Vitamin K
5µg
5%

Vitamin E
0.74mg
5%

Folate
19µg
5%

Vitamin D
0.52µg
4%

Fiber
0.62g
2%

covered percent of daily need
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Food Trivia

The most expensive fruit in the world is the Japanese Yubari cantaloupe, and two melons once sold at auction for $23,500.

Food Joke

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