Soup Week! Dinner #3: Slow Cooker Taco Soup

Tonight's soup was a huge hit. Even Cora ate it! Miracles really can happen. I think one of the keys was my stroke of genius in giving each girl her own condiment cups to top her soup with. It was something different and special that made them feel like they had more control over what they were eating. Though I would like to note that Cora licked the sour cream out of her cup instead of putting it on her soup. Oh, and I should also note that Leyna insisited this was "Chili," not "Taco Soup." I guess she's kind of right...

Kid version

Mommy version

Taco Soup

1 lb organic ground beef
1 can chopped tomatoes, undrained
1 can organic red kidney beans, rinsed and drained (so excited to have found out that Eden Organic makes BPA-free cans so I finally feel like I can serve the girls canned beans again!)
1 can organic pinto beans, rinsed and drained
1 can white corn, undrained
1/2 C water, or more to reach desired consistency
3 T homemade taco seasoning (or 1 envelope of store bought)
1 envelope of ranch dressing mix (need to figure out how to make this myself!)


Brown ground beef in a skillet. Drain if necessary, then add the beef plus all remaining ingredients to the slow cooker. Cook on low for at least 2 hours. I let mine go about 9 hours and it was great!
Ladle into bowls and top with whatever you like. The girls topped theirs with shredded cheddar and sour cream, and the grown ups did the same plus some cilantro and hot sauce.