Crock Pot Taco Soup

Ingredients:

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 (hot)
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies or 1 bag frozen green chilies
1 (1 1/4 ounce) envelope taco seasoning mix (hot)
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or 1 lb any meat

Directions:

1. Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. DO NOT DRAIN CANS.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Keep on low until serving to keep hot.
8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.


I made this for a soup pot luck, the only change is to add more green chilies to make it spicier.