Slow Cooker Taco Soup

Ingredients:

2 (15-ounce) cans of kindey beans, drained and rinsed

2 (15-ounce) cans of pinto beans, drained and rinsed

2 (15-ounce) cans of corn (WITH juice!!)

1 (26-ounce) can of diced tomatoes 

1 (10-ounce) can tomatoes and chiles (Rotel)

1 packet taco seasoning 

1 packet ranch dressing mix

1 pound browned ground turkey or hamburger

Toppings:  shredded cheese, tortilla chips, sour cream

Directions:

Brown the meat and drain the fat.  Stir all the ingredients (except the toppings) into a large slow cooker.  Cover and cook on low for 8-10 hours or on high for 4-5. The longer you cook soup, the better, so if you have the time, opt for cooking on low. 

Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Serves: A Small Army

MY NOTES:  Add onion and garlic to the ground beef as it browns.  Use 2 cup frozen corn instead of canned and add 1 cup beef broth.  I make my own taco seasoning.

Source:  A Year of Slow Cooking