Taco Soup

Directions

1. 1
   Slow Cooker Directions:
2. 2
   In a slow cooker crock, stir together meat, tomatoes, dressing and seasoning mixes (if using), black beans, chili beans with sauce, pinto beans and corn.
3. 3
   Place lid on crock, turn slow cooker to LOW and cook for 6-8 hours.
4. 4
   Serve with or without toppings.
5. 5
   Store leftovers, tightly covered, in the refrigerator for up to a week.
6. 6
   You can also portion the leftover soup into individual servings and store in the freezer for up to 6 months.
7. 7
   Stovetop Directions:
8. 8
   Stir together meat, tomatoes, dressing and seasoning mixes (if using), black beans, chili beans with sauce, pinto beans and corn in an appropriately-sized soup pot.
9. 9
   Place lid on pot, put pot over medium-low heat and bring to a simmer.
10. 10
    Remove the lid and allow to simmer gently for 30-40 minutes or until soup is slightly thickened.
11. 11
    Serve with or without toppings.
12. 12
    Store leftovers, tightly covered, in the refrigerator for up to a week.
13. 13
    You can also portion the leftover soup into individual servings and store in the freezer for up to 6 months.
14. 14
    To make the soup vegetarian, use vegetable broth in place of the chicken broth and omit the meat and replace with crumbles or TVP.