Mexican Crock Pot Taco Soup Recipe

Crock Pot Taco Soup 


1 lb shredded chicken, ground beef or 1 lb any meat

1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans

1 (28 ounce) can diced tomatoes

1 (11 ounce) can Rotel tomatoes & chilies

(11 ounce) can niblet corn

1 (4 ounce) can diced green chilies

1 (16 ounce) can pinto beans

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

1 (1 ounce) envelope hidden valley ranch dressing mix


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.

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