This crock pot taco soup is quick and easy to prepare and the combination of seasonings adds great flavor.
It’s made with all off the shelf grocery items and almost any kind of meat. Leftover meats are just fine.
I’ve served this soup to friends and family several times and it’s always a huge hit. They don’t know how easy it is to make and wouldn’t believe it if I told them. It’s just soooo flavorful.
This is also party fare.
Have sour cream, shredded cheese, chopped green onions and tortilla chips available for toppers and you have a winner for any get together.
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Just a short prep time and then the Crock Pot takes over. Delicious dinner!
- 1 16 ounce can pinto beans
- 1 16 ounce can white beans or 1 (16 ounce) can 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® Original Ranch® Dressing and Seasoning Mix
- 1 lb shredded chicken ground beef or 1 lb any meat
- If using ground beef cook it until it's no longer pink and drain. If using something other than ground beef, like cooked chicken breasts or leftover pot roast shred the meat.
- Along with the meat add all of the other ingredients to the crock pot. Do not drain the cans. Give the pot a stir to mix the ingredients together well.
- Cook on high for 2 hours or low for 4 hours. Switch the cooker to keep warm or low until serving time.
- Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
Enjoy!
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Adapted from a recipe by Rubie
Photo by Dine and Dish