Spicy Crock Pot Taco Soup

Prep Time: 30 Minutes

Cook Time: 360 Minutes

Ready In: 390 Minutes

Servings: 14

This recipe is adapted from one given to me by my sister-in -law. If you like extra spicy foods then this one is for you. as you can adjust the heat.This is a very adaptable recipe so feel free to play with it.I rarely have leftovers when I bring to gatherings & I always have people request the recipe.

Ingredients:

2 lbs ground beef

1 onion, browned and drained

1 (15 ounce) can black beans

1 (15 ounce) can cannellini beans (or great nothern)

1 (16 ounce) can chili beans

2 (10 ounce) cans rotel tomatoes (hot or mild)

1 (14 ounce) can diced tomatoes

2 (15 1/4 ounce) cans white shoepeg corn

1 (1 ounce) package dry ranch dressing mix

1 (1 1/4 ounce) package taco seasoning mix

2 -3 cups chicken broth (i always use chicken broth) or 2 -3 cups beef broth (i always use chicken broth)

1 tablespoon chili powder

1/2 teaspoon cumin

1/4 teaspoon garlic powder

cayenne

Directions:

1. Brown ground beef with chopped onion.Drain.
2. Add all ingredients to a 7 quart Crock Pot Stir well.
3. Cook on low 6-8 hours.
4. Important! Do not drain the cans, just add entire contents of each can.
5. Serve with tortilla chips & shredded cheese.
6. One or more optional garnishes can be added to bowls of soup.
7. sour cream,avocado slices,black olives,cilantro, jalapeno slices.
8. Notes: Can substitute cubed raw chicken in place of the beef or before serving add shredded cooked chicken and heat through.Can also cook in large pan on stove top. Bring to a boil and turn heat down to low, simmer for 30 min.Stir occasionally.

By RecipeOfHealth.com