Spicy Crock Pot Taco Soup

Submitted by chichimama_05

"This recipe is adapted from one given to me by my sister-in -law. If you like extra spicy foods then this one is for you. as you can adjust the heat.This is a very adaptable recipe so feel free to play with it.I rarely have leftovers when I bring to gatherings & I always have people request the recipe."

 

• Ready In: 6hrs 30mins
• Ingredients: 15
• Serves: 12-14

ingredients

• 2 lbs ground beef
• 1 onion, browned and drained
• 1 (15 ounce) can black beans
• 1 (15 ounce) can cannellini beans (or great nothern)
• 1 (16 ounce) can chili beans
• 2 (10 ounce) cans Rotel Tomatoes (hot or mild)
• 1 (14 ounce) can diced tomatoes
• 2 (15 1/4 ounce) cans white shoepeg corn
• 1 (1 ounce) package dry ranch dressing mix
• 1 (1 1/4 ounce) package taco seasoning mix
• 2 -3 cups chicken broth (I always use chicken broth) or 2 -3 cups beef broth (I always use chicken broth)
• 1 tablespoon chili powder
• 1⁄2 teaspoon cumin
• 1⁄4 teaspoon garlic powder
• cayenne

directions

1. Brown ground beef with chopped onion.Drain.
2. Add all ingredients to a 7 quart Crock Pot Stir well.
3. Cook on low 6-8 hours.
4. Important! Do not drain the cans, just add entire contents of each can.
5. Serve with tortilla chips & shredded cheese.
6. One or more optional garnishes can be added to bowls of soup.
7. sour cream,avocado slices,black olives,cilantro, jalapeno slices.
8. Notes: Can substitute cubed raw chicken in place of the beef or before serving add shredded cooked chicken and heat through.Can also cook in large pan on stove top. Bring to a boil and turn heat down to low, simmer for 30 min.Stir occasionally.

Reviews

[bmcnichol]

This was good and easy to make. I used petite diced tomatoes instead of the Rotel and used beef broth. I made this and froze it for lunches. Made for Fall PAC 2012