Crock Pot Spicy Taco Soup

Submitted by Thea

"I came up with this the other day when I couldn't find any recipe that had what I wanted. We loved it...hope your family does too! If you don't want it too spicy substitute green chilies diced tomatoes and regular taco seasoning mix and mild chili beans. Enjoy!"

 

• Ready In: 2hrs 20mins
• Ingredients: 15
• Serves: 8-10

ingredients

• 1 lb ground beef
• 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
• 1⁄4 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)

directions

1. Cook, meat, onions and garlic and drain.
2. Add all ingredients to crock pot.
3. Stir.
4. Cook on high for 2 hours or low for 4 hours.
5. Keep on low or warm until serving to keep hot.

6. I add the following garnishes:

7. Sour Cream.
8. Shredded Cheese.
9. Chopped green onions.
10. Tortilla chips.

Reviews

[Charlotte J]

This makes a very large pot of soup and it's very filling. I was not sure if you were to add the juice or rinse and drain the kidney beans, corn, and chickpeas so I just added the whole can. I used Recipe #135642 and Recipe #364833 in making this. Made during * Zaar World Tour 5* 2009 game for team *Genies of Gourmet*