Crock Pot Taco Soup

Lubie's Note:

This taco soup is quick and easy to prepare and has great flavor. I got it from a family friend.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 1 (16 ounce) can pinto beans
• 1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
• 1 (11 ounce) can niblet corn
• 1 (11 ounce) can Rotel tomatoes & chilies
• 1 (28 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chilies
• 1 (1 ¼ ounce) envelope taco seasoning mix
• 1 (1 ounce) envelope hidden valley ranch dressing mix
• 1 lb shredded chicken, ground beef or 1 lb any meat

Directions:

1. Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. DO NOT DRAIN CANS.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Keep on low until serving to keep hot.
8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

Reviews

[~*Miss Diggy*~]

This is an awesome soup! It had great taste, and this recipe was great on a cold night like tonight! I made it with 3 chicken breats, cubed. I also didnt have any Rotel tomatoes and chilies so I used a small can of regular tomatoes. And then also great northern beans for the white beans. SUPERB!! I served it with dollops of sour cream and cheddar jack cheese. Thanks for a winner!!

[GayleM]

This was so easy to make and the combination of spices made for wonderful flavor!! This will definitely be a keeper!!

[KATHY MATHEWS]

I have made this for years and it is a family favorite. This recipe freezes well, I try to keep several single serving sized containers of it in my freezer for brown bagging at work.