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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 4 |
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This is my version of the weight watchers Taco Bean Soup- I have increased the amount of beans and played with the spices to my liking. This makes 8-10, one cup servings at 5 points apiece (it lessens to 4 if you use ground chicken instead) Ingredients:
2 cups ground beef, browned (you may use ground chicken as well) |
14 ounces diced tomatoes |
2 (10 ounce) cans rotel tomatoes (spicy to your liking) |
15 ounces black beans |
15 ounces mild chili beans |
15 ounces butter beans |
15 ounces red kidney beans |
4 1/2 ounces green chilies |
4 tablespoons buttermilk, seasoning powder |
2 tablespoons taco seasoning (i use penzey's bold taco) |
1 onion, diced |
1 cup corn |
Directions:
1. Add all of the ingredients besides the corn into a 6 Quart Crockpot set on low. Mix ingredients together and then cover for 4-6 hours.
2. Add the corn towards the end of cooking, cover and cook for one more hour.
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