Crock Pot Taco Soup Tweet

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Crock Pot Taco Soup

This taco soup is quick and easy to prepare and has great flavor. This was so easy to make and the combination of spices made for wonderful flavor!! This will definitely be a keeper!!.

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

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

Ingredients 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 ranch dressing mix 1 lb shredded chicken, ground beef or 1 lb any meat

Nutritional Facts for Crock Pot Taco Soup			Preparation 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. Add milk and simmer for additional 10 minutes. Keep on low until serving to keep hot. Garnish with shredded cheese and broken tortilla chips. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
Serving Size: 1 (292 g)
Servings Per Recipe: 8
Amount Per Serving%	Daily Value
Calories 339.2
Calories from Fat 892	6%
Total Fat 9.9 g	15%
Saturated Fat 2.6 g	13%
Cholesterol 42.5 mg	14%
Sodium 729.6 mg	30%
Total Carbohydrate 43.4 g	14%
Dietary Fiber 10.9 g	43%
Sugars 6.0 g	24%
Protein 22.3 g	44%