Crock Pot Spicy Taco Soup

Recipe by Thea
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large onion, chopped
  • 2
    teaspoons garlic (more if desired)
  • 1
    (15 ounce) can chili beans (Hot)
  • 1
    (16 ounce) can dark red kidney beans, rinsed and drained
  • 1
    (11 ounce) can corn, rinsed and drained (or frozen)
  • 1
    (1 1/4 ounce) envelope taco seasoning mix (Hot and Spicy)
  • 1
    (16 ounce) jar salsa (Medium)
  • 2
    (15 1/2 ounce) cans diced tomatoes with jalapenos
  • 1
    (15 ounce) can organic black beans with their juice
  • 1
    (14 ounce) can beef broth
  • 14
    teaspoon cumin
  • 1
    (15 ounce) can chickpeas, rinsed and drained
  • 1
    (15 ounce) can refried beans (spicy)
  • 2
    tablespoons ranch dressing (I use Hidden Valley Light)
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DIRECTIONS

  • Cook, meat, onions and garlic and drain.
  • Add all ingredients to crock pot.
  • Stir.
  • Cook on high for 2 hours or low for 4 hours.
  • Keep on low or warm until serving to keep hot.
  • I add the following garnishes:
  • Sour Cream.
  • Shredded Cheese.
  • Chopped green onions.
  • Tortilla chips.
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