Taco Bean Soup

TejasToast's Note:

This is my version of the weight watchers Taco Bean Soup- I have increased the amount of beans and played with the spices to my liking. This makes 8-10, one cup servings at 5 points apiece (it lessens to 4 if you use ground chicken instead)

• Total Time: 4 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 4 hrs

Ingredients:

Serves: 8-10

Yield: 1.0 cup

• 2 cups ground beef , browned (you may use ground chicken as well)
• 14 ounces diced tomatoes
• 2 (10 ounce) cans Rotel Tomatoes (spicy to your liking)
• 15 ounces black beans
• 15 ounces mild chili beans
• 15 ounces butter beans
• 15 ounces red kidney beans
• 4 ½ ounces green chilies
• 4 tablespoons buttermilk , seasoning powder
• 2 tablespoons taco seasoning (I use Penzey's Bold Taco)
• 1 onion , diced
• 1 cup corn

Directions:

1. Add all of the ingredients besides the corn into a 6 Quart Crockpot set on low. Mix ingredients together and then cover for 4-6 hours.
2. Add the corn towards the end of cooking, cover and cook for one more hour.

Reviews

[Sydney Mike]

I cut this recipe in half & used some cooked, shredded & frozen chicken breast that I then chopped as well, & since the meat was already cooked, the time in the crock pot was considerably lessened ~ Just a matter of letting the flavors meld & getting it all hot enough to eat! Very, very tasty, we thought, & we thank you for sharing the recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]