Crock-Pot Taco Soup
Ready In: 8 hrs 15 mins
Serves: 6-8
Ingredients
- 2 (15 ounce) cans kidney beans
- 2 (15 ounce) cans pinto beans
- 1 (15 ounce) can black beans
- 1 (14 1/2ounce) can diced tomatoes
- 1 (14 1/2ounce) can tomatoes and green chilies
- 1 (15 ounce) can tomato sauce
- 3⁄4 cup water
- 7 teaspoons taco seasoning (1 packet see recipe for substitute)
- 1 lb cooked lean ground beef (optional)
Directions
- brown meat if you are going to use it.
- drain fat and add meat to crock pot.
- sprinkle seasoning packet on top of meat.
- drain and rinse the beans and add the ENTIRE contents of the tomatoes, water, & sauce.
- cover and cook on low for 8-10 hours or on high for 4-5. The longer you cook soup, the better, so if time, opt for cooking on low.
- serve with a handful of shredded cheese and a dollop of sour cream (optional).
- I like to serve ours with biscuits because of a corn allergy in our house. You could serve w/ tortilla chips.
- Another option is to omit the water and 1 can of beans and use 2 large cans of corn w/ juice instead.
- If you like your soup spicy use the hotter Ro*tel type tomatoes and chilies.
- If you don't want to buy taco seasoning packets use this recipe for your taco seasoning:
- http://www.food.com/recipe/taco-seasoning-1171.
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