This week our Crock Pot Tuesday consisted of Taco Soup, an all-time favorite in our household. Sam’s even old enough to love the beans, meat, and corn that are a part of this delicious soup. The only thing I do differently from the original recipe is that I add 2 quarts of chicken broth or stock to make it more soup-y. The original recipe has more of a chili consistency, but we like a good hearty soup, so I tried the change and we’ve never gone back! You can't really mess up this recipe. Enjoy!
1 lb browned and drained ground beef
1 medium onion, chopped
2 cans of kidney beans
2 cans of pinto beans
2 cans of corn with their juices
1 28oz. can of diced tomatoes with the juices
1 14oz. can tomatoes and chiles (Rotel), with the juices
1 packet taco seasoning
1 packet ranch dressing mix
1-2 32oz. cartons Chicken Stock (optional, this makes it more soup-like rather than chili-like; I always add this.)
Shredded cheese and sour cream for topping (optional)
Use at least 6-quart slow cooker. Put the meat and onion into the slow cooker. Drain and rinse the beans, and add to the cooker. Add the corn and tomatoes. Stir in contents of the seasoning packets. Cover and cook on low for 8 hours or on high for 4 hours. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Ladle into bowls.
Add a handful of cheddar cheese and a dollop of sour cream to each bowl before eating. Other topping possibilities: soda crackers, corn chips, Sriracha
Adapted from this recipe.