Crock Pot Taco Soup - ThinnerTimes - Gastric Bypass Forum, Lap Band Forum, and Vertical Sleeve Gastrectomy Forum

sherry7 · 10-25-2008, 10:30 PM

Crock Pot Taco Soup
SERVES 8 -10

Ingredients

* 1 (16 ounce) can pinto beans
* 1 (16 ounce) can white beans or 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 ranch dressing mix
* 1 lb shredded chicken, or lean ground beef

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 (or Fage yogurt), low fat shredded cheese, or chopped green onions. My family likes eating it with tortilla chips.

katzz87 · 10-26-2008, 12:16 AM

Let me tell you this~ My sister has made this soup for me and it tastes amazing! I am going to have to go to the store tomorrow so that I can actually make it for next weeks food menu.

Thanks for the reminder!

sherry7 · 10-26-2008, 06:59 AM

Quote:

Originally Posted by katzz87

Let me tell you this~ My sister has made this soup for me and it tastes amazing! I am going to have to go to the store tomorrow so that I can actually make it for next weeks food menu.

Thanks for the reminder!

I love this recipe...been making it for years. I always leave out the can of green chiles though, since my family doesn't like it that spicy.

This freezes really good too. I always make up a humongous pot, and freeze part of it.

Paula08 · 10-26-2008, 09:18 AM

Thanks for sharing. I am always looking for new things to cook in the crock pot.