Linda’s Taco Soup
Make this slow cooker recipe yours! This recipe is very forgiving. You can add or subtract ingredients as you wish….hominy, green veggies, etc. You can even substitute fajita mix for the ranch dressing mix, but DO NOT leave out the mild taco seasoning.
Linda’s Taco Soup
Make this slow cooker recipe yours! This recipe is very forgiving. You can add or subtract ingredients as you wish….hominy, green veggies, etc. You can even substitute fajita mix for the ranch dressing mix, but DO NOT leave out the mild taco seasoning.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8 servings 1x
- Category: Soups, Stews & Chili
- Method: Slow Cooker
- Cuisine: Southwestern
Ingredients
Units
Scale
Soup
- 1 clove garlic, minced
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 to 1 cup diced green onion (tops and bottoms)
- 1 can kidney beans
- 1 can black beans, drained and rinsed
- 1 can regular or Mexi-corn
- 1 can pinto beans (optional)
- 1 can diced tomatoes
- 1 can Ro*Tel Diced tomatoes and green chilies
- 1 envelope taco seasoning (or 2 tablespoons homemade)
- 1 envelope Hidden Valley Ranch dressing mix
- 1 (8-ounce) package cream cheese, diced
- 1 to 2 cups beef broth (depending upon thickness desired)
- 2 chicken breasts, cooked, shredded, or 1 pound ground beef or turkey, cooked and drained
Garnish
- cheese, shredded
- Tortilla strips
- Sour cream
Instructions
- Place all ingredients into a large slow cooker. Cut the cream cheese into cubes or just tear pieces off and throw in, don’t put it in whole! Cover and cook on LOW for 6 to 8 hours or on HIGH for 2 to 3 hours.
- Stir well, and serve with shredded cheese, tortilla strips and sour cream.
Notes
Photo credit: (c) Can Stock Photo / DianeArbis
