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Crock Pot Taco Soup

Ingredients:

  • 1(16 ounce) can pinto beans
  • 1(16 ounce) can white beans or 1 (16 ounce) can kidney beans
  • 1(11 ounce) canniblet 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® Original Ranch® Dressing and Seasoning Mix
  • 1lb shredded chicken, ground beef or 1 lb any meat

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, shredded cheese, chopped green onions, or tortilla chips.

Reviews:

  • GayleM

    This was so easy to make and the combination of spices made for wonderful flavor!! This will definitely be a keeper!!

  • Indiana Debbie

    This was really good. I added about a 1/2 cup of rice and cooked it on low about 6 hours. Served with cornbread. Thank you for a great recipe.

  • Rosemary Chapman

    I love using my crockpot so decided to try this recipe. Cooked it all day on low in the crockpot (stirred it several times throughout the day) and had it for dinner tonight. Had only a small amount left afterwards and there were only 3 of us eating. We really enjoyed it. It was a little “warm” on my tongue but no one else seemed to think so. We ate doritos and sour cream with it. This one is definitely a keeper. Thanks for submitting.

  • ~*Miss Diggy*~

    This is an awesome soup! It had great taste, and this recipe was great on a cold night like tonight! I made it with 3 chicken breats, cubed. I also didnt have any Rotel tomatoes and chilies so I used a small can of regular tomatoes. And then also great northern beans for the white beans. SUPERB!! I served it with dollops of sour cream and cheddar jack cheese. Thanks for a winner!!

  • Gracie in NM

    What a great crock-pot recipe. This was so easy and delicious. I used left-over roasted chicken meat. The taco seasoning and ranch dressing mix give an awesome, well seasoned flavor. Everyone in my family said this was something they would like to have again. Thank you Lubie.

  • mostrah

    I have a 12-year-old and he gives this two thumbs up! I had pre-cooked groung beef and fresh frozen corn in the freezer so I just thawed them overnight. I added the canned goods in the morning and put the slow cooker on low and went to the game! Supper was ready when we got home! I pureed the tomatoes in my food processor to get out the chunks and it was a hit. I topped with cheese and sour cream and put tortilla chips on the side. One happy kid! Thanks for the great addition to my collection.

  • debbiec

    We loved this, very easy to put together. Made a few changes- skipped the pinto beans (not big on beans), added 1 cup V-8 juice,some chopped jalepeno peppers ,a few dashes of hot sauce and a spoonful of cheeze whiz. I put it on before work and let it cook 7 hours. It WAS even better the next day! Don’t forget the sour cream, cheddar cheese and corn chips! We also served a plate of toasted bagels :o)

  • KATHY MATHEWS

    I have made this for years and it is a family favorite. This recipe freezes well, I try to keep several single serving sized containers of it in my freezer for brown bagging at work.

  • Laurie in Utah

    Very awesome recipe. Easy to do and very yummy. I have made it many times and my family loves it.

  • HeliWif

    I have to admit I was a bit of a skeptic when I first added everything into the pot. But with the aroma in the kitchen I just knew it had to be good. I added ground beef, (accidently) ommitted the diced tomatoes, and (intentionally) ommitted the green chilies. After serving, I added shredded cheddar and a dob of sour cream and served with tortilla chips. It was awesome! This is a keeper. Thank you for posting!

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