Crock Pot Taco Soup

I used cheese, fresh jalapeno (seeded), sour cream, black olives, avocado, and tortilla chips. Cilantro would be excellent as well as fresh fried tortilla strips if you want to take the time.
- Elizabeth

INGREDIENTS

1 (16 oz) can pinto beans (I used beans with chili seasoning)
1 (16 oz) can white beans or kidney beans (I used black beans)
1 (11 oz) can niblet corn
1 (11 oz) can Rotel tomatoes and chilies (I used a can (15oz) of diced tomatoes, 1 chopped jalapeno with seeds and membranes along with 1 onion sautéed with the meat)
1 (28 oz) can diced tomatoes (I used 2 15-oz cans)
1 (4 oz) can diced green chilies
1 (1.25 oz) envelope taco seasoning mix
1 (1 oz) envelope Hidden Valley ranch dressing mix
1 lb shredded chicken, ground beef or any meat (I used ground turkey)

Garnish with:

Sour cream
Shredded cheese
Chopped green onions
Tortilla chips

INSTRUCTIONS

Brown meat and drain (this is where I add the onion). Shred if needed (i.e. chicken)

Add all ingredients to crock pot. DO NOT DRAIN CANS. Stir. Cook on high for 2 hours or low for 4 hours. (You can cook all day if so desired.) Keep on low until serving to keep hot.

Garnish with sour cream, shredded cheese, chopped green onions or tortilla chips.

2.5 hours (or longer)/10 min prep. Serves 8-10