I usually double this recipe to have lots of leftovers for lunches, yum.
Crock Pot Taco Soup
1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or 1 lb any meat-
-Cook meat and drain.
-Shred if needed.
-Add all ingredients to crock pot.
-Do not drain cans
-Cook on high for 2 hours or low for 4 hours.
-Keep on low until serving to keep hot.
-Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.