Editors' Pick
Crock Pot Taco Soup
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This taco soup is quick and easy to prepare and has great flavor. I got it from a family friend.
- Ready In:
- 2hrs 10mins
- Serves:
- Units:
431
People talking
ingredients
- 1 (16 ounce) can pinto beans
- 1 (16 ounce) can white beans or (16 ounce) can kidney beans
- 1 (11 ounce) can niblet corn
- 1 (11 ounce) can Rotel tomatoes & chilies
- 1 (28 ounce) can diced tomatoes
- 1 (4 ounce) can diced green chilies
- 1 (1 1/4 ounce) envelope taco seasoning mix
- 1 (1 ounce) envelope Hidden Valley® Original Ranch® Dressing and Seasoning Mix
- 1 lb shredded chicken, ground beef or 1 lb any meat
directions
- Cook meat and drain.
- Shred if needed.
- Add all ingredients to crock pot.
- DO NOT DRAIN CANS.
- Stir.
- Cook on high for 2 hours or low for 4 hours.
- Keep on low until serving to keep hot.
- Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
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The best taco soup! I put mine in my ninja pressure cooker on high for 30mins and comes out perfect every time. A big hit in my home.Reply
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Do I use regular diced tomatoes or diced tomatoes in tomato juice? And also regular sized or petite sized diced tomatoes?Replies 1
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Just perfect! Made this recipe many times and it’s always great. One of my family’s favorite meals.Reply
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The hubs and I both loved it!! Will be making again!Reply -
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