Crock Pot Spicy Taco Soup

Lazy Chef 2's Note:

I came up with this the other day when I couldn't find any recipe that had what I wanted. We loved it...hope your family does too! If you don't want it too spicy substitute green chilies diced tomatoes and regular taco seasoning mix and mild chili beans. Enjoy!

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 8

• 1 lb ground beef
• 1 large onion, chopped
• 2 teaspoons garlic (more if desired)
• 1 (15 ounce) can chili beans (Hot)
• 1 (16 ounce) can dark red kidney beans, rinsed and drained
• 1 (11 ounce) can corn, rinsed and drained (or frozen)
• 1 (1 1/4 ounce) envelope taco seasoning mix (Hot and Spicy)
• 1 (16 ounce) jar salsa (Medium)
• 2 (15 1/2 ounce) cans diced tomatoes with jalapenos
• 1 (15 ounce) can organic black beans with their juice
• 1 (14 ounce) can beef broth
• 1/4 teaspoon cumin
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (15 ounce) can refried beans (spicy)
• 2 tablespoons ranch dressing (I use Hidden Valley Light)

Directions:

1. Cook, meat, onions and garlic and drain.
2. Add all ingredients to crock pot.
3. Stir.
4. Cook on high for 2 hours or low for 4 hours.
5. Keep on low or warm until serving to keep hot.
6. I add the following garnishes:.
7. Sour Cream.
8. Shredded Cheese.
9. Chopped green onions.
10. Tortilla chips.

Reviews

[Charlotte J]

This makes a very large pot of soup and it's very filling. I was not sure if you were to add the juice or rinse and drain the kidney beans, corn, and chickpeas so I just added the whole can. I used Amy’s Salsa and Taco Seasoning in making this. Made during * Zaar World Tour 5* 2009 game for team *Genies of Gourmet*