TACO SOUP

By Fleur de lis

Ingredients

• 1 (8 ounce) can tomato sauce
• 1 (10 ounce) can chopped diced tomatoes (petit is best)
• 1 (10 ounce) can Rotel Tomatoes (Original recipe recommended)
• 1 (16 ounce) can black beans
• 1 (16 ounce) can light red kidney beans
• 1 (16 ounce) can white beans like navy or great northern
• 1 (16 ounce) can pinto beans
• 1 (16 ounce) can hominy (white)
• 1 (16 ounce) can of yellow corn
• 1 (4 ounce) can diced green chilies
• 1 (4 ounce) can sliced mushrooms, drained (stems & pieces are fine)
• 1 (4 ounce) can black olives
• 1 (1 1/2 ounce) package taco seasoning mix
• 1 (1 ounce) package hidden valley ranch dressing mix
• 1 (1 ounce) package onion soup mix
• 1 -1 1/2 lb ground beef or 1 -1 1/2 lb shredded chicken
• 1 large green bell pepper, diced
• 1 garlic clove, diced
• 1/2 teaspoon black pepper
• One 32 ounce box of chichen or beef broth
• 1 (12 ounce) bottle beer
• 2 teaspoons tabasco (or to taste, optional)

Preparation

Step 1

Brown meat along with bell pepper in large skillet.
Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside. Combine all the ingredients in a large crock pot and mix well. I just cook it on the stove and it’s done in an hour. Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients. I swish a little water to get all the good stuff out of the cans and add to pot.Cook on low setting for up to 8 hours (preferred) or high setting for 4 hours. Garnish as appropriate. I like a little shredded cheese and some Fritos. You can add a dollop of sour cream if you like. Enjoy!