6 Soups And Stews, #2
You’re Going To Taco’bout This Soup All Week Long! I was so excited when I came across this taco soup recipe. And you know what? It’s made in your slow cooker! This recipe calls for 1 can of diced green chilies. Feel free to use less or more, depending on how spicy you like your food.
You could also add some diced jalapenos, if you’d like! I sure wouldn’t mind that on a cold night like tonight. If you’re looking to make a veggie version, just omit the chicken/beef and that’s it. My family loves this with chicken so I always add it to this soup. I like serving this with homemade, crusty bread or dinner rolls. And, of course, you could use pretty much any of your favorite beans for this, so don’t worry if you don’t happen to have all of these in your pantry!
Ingredients
1 lb shredded chicken, ground beef or 1 lb any meat (omit, if you’d like a vegetarian soup)
1 (16 oz) can pinto beans
1 (16 oz) can white beans or 1 (16 ounce) can kidney beans
1 (11 oz) canniblet corn
1 (11 oz) can Rotel tomatoes & chilies
1 (28 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 (1 1/4 oz) envelope taco seasoning mix
1 (1 oz) envelope ranch dressing and seasoning mix
Instructions:
If using; cook ground beef and drain. Or shred chicken if needed.
Add all ingredients to crock pot.
Do NOT drain cans – you’ll want all the liquid in there.
Stir to combine.
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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Quick tip: This recipe makes 8-10 servings.