Mexican-Taco Soup

By carvalhohm

Ingredients

• EXTRAS:
• 2 lbs cooked and shredded chicken (can use ground beef or turkey)
• 5 cans diced tomatoes with jalapenos (Ro-Tel tomatoes)
• 3 cans corn (I use frozen or fresh corn)
• 2 cans kidney beans
• 1 can pinto beans
• 3 pks taco seasoning
• 3 pks ranch dressing powder mix
• 1-2 large white onions, chopped
• 6 stalks of celery, chopped
• 4 cloves garlic, chopped
• 1 quart chicken stock or water
• Cilantro, avacado, taco chips, shredded cheese, sour cream as toppers.

Details

Adapted from cafescrapper-scrapsoflife.blogspot.com

Preparation

Step 1

This recipe is as simple as dump, mix and simmer! Put it all in your crockpot. Don't drain any of the can liquid. It all goes into the soup. Cook on low for 4 hours or longer if needed. Cook on high 2 hours. Serve with taco chips, shredded cheese, sour cream or guacamole. Very tasty!