Taco Soup

This recipe came from one of my wonderful coworkers. She graciously brought it in for me after we had a discussion about slow cookers. The morning after I made this I sang it’s praises to her. This is a quick soup that is very filling and actually has a pretty good amount of fiber. I got a little wild and used ground beef! Turkey would have been fine but I thought it could use the beef to make it more taco-y.

I adjusted the recipe to work for our family.  The crushed tomatoes were listed as stewed in the original recipe. I added the garlic, chicken stock and green chilies as well. I didn’t cook this in a slow cooker, instead I simmered the soup on the stove for about an hour.  It turned out great so it’s nice to know that the recipe is very versatile. Make sure that this is soup, not chili. Add more chicken stock if you need to.

1 lb. ground beef

¼ c.  onion, chopped
2 cloves garlic
30oz beans (kidney or black)
1 ½ c. corn
28oz. crushed tomatoes
1 c. chicken stock
10 oz. Rotel
4 oz. green chilies, diced
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch Dressing

Brown beef, onion and garlic in a large skillet. Drain excess oil and place in a slow cooker. Add remaining ingredients to the slow cooker. Cook on low for 4 hours.

Serve with sour cream, cheese and tortilla chips.