Taco Soup for the Crock Pot

Katie Clover

1 18oz can crush tomatoes OR 2 15oz can dice tomatoes (If you like eating tomatoes, use 2 cans. If not your favorite, only use 1 can.) 1 15-¼ oz can corn with juice 1 15oz can black beans with juice 1 15 ½ oz can red kidney beans with juice 1 15 ½ oz can Pinto beans with juice 1 envelope dry Hidden Valley Ranch dressing mix 1 envelope dry taco seasoning ½ cup salsa ¼ cup green pepper (optional) 1 tsp lime juice Add: 1 lb ground beef, browned and drained or (1 or 2) large can shredded chicken with juice Directions: Add all ingredients into crock-pot, stir. Cook low for 4-6 hours Serve with Fritos or Tortilla chips, sour cream and shredded cheese in a soup bowl.