Crock Pot Taco Soup

This is a tasty soup to make whenever you need an easy meal. Having both slow cooker and stovetop directions make this a versatile soup to make. The garnishes really add to the flavor so be bold and creative! – Elizabeth

Ingredients

• 1 lb ground turkey, chicken or beef
• 1 large onion, diced
• 1 (1.25 oz) envelope taco seasoning mix
• 1 (1 oz) envelope Hidden Valley ranch dressing mix
• 1 (16 oz) can chili beans (mild or hot), undrained
• 1 (16 oz) can, pinto beans, undrained
• 1 (15 oz) can Whole Kernel corn, undrained
• 1 (11 oz) can Mexican-style tomatoes (Rotel)
• 1 jalapeno seeded and diced, optional
• 1 (16 oz) can diced tomatoes (fire-roasted prefered)
• 1 (4 oz) can diced green chilies
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon chili powder, optional
• 2 teaspoons ground cumin, optional
• 2 cups water

Garnish with:

• Sour cream
• Shredded cheddar or monterey jack cheese
• Pickled jalapeno, chopped
• Green onions, thinly sliced
• Cilantro leaves
• Black olives, sliced
• Avocado, diced
• Tortilla chips or tortillas

Directions

1. In a medium sauté pan over medium heat, brown meat and onions. Breaking up the meat into small pieces. Drain off any fat.
2. Add the taco seasoning and ranch dressing mix to meat and onions. Stir to combine.
3. Add the meat mixture and the rest of the ingredients to the slow cooker insert. Stir well. (Can add the chili powder and ground cumin if it needs more flavor).
4. Cover and cook on high for 2 hours or low for 4 hours. (You can cook on low all day if so desired.)
5. Garnish with your desired toppings and enjoy.

Note

• Can be made stove top in a stock pot. Instead of a sauté pan, use a stock pot to brown the meat and onions. Continue with steps 2 and 3. Simmer soup 1 hour and serve with desired garnishes.
• This soup freezes very well.