By J_Suzanne on December 31, 2012
"Although many people love Taco Soup during the cold winter months, I cook it year-round! This a quick and simple recipe that will leave your friends & family wanting more. I always eat with tortilla chips like a dip, while some of my friends and family simply eat it by itself. This is also a good recipe for Potlucks at work."
Serving Size: 1 (194 g)
Servings Per Recipe: 8
"The use of a ranch seasoning packet caught my eye. I adapted the recipe to cook in the crockpot and opted to go meatless. I also decided to up the veggie content and threw in celery, julienned carrots, diced zucchini, and green pepper. The soup was very thick after several hours on low so I added some water. The soup was tasty; slightly spicy, still thicker than soup, and topped with a splash of lime, a dollop of sour cream, and cilantro more special than the normal crockpot taco soup. I served with Mom's Broccoli Cornbread #135953 and I'll repeat the menu. Thank you for sharing the recipe!"