Crock Pot Taco Soup
12 oz. dried pinto beans (do not soak)
64 oz. chicken broth (I used 2, 32 oz. cartons)
1 large onion, chopped
1 lb. ground beef
2 pkgs. taco seasoning
1 C. water
10 oz. can diced tomatoes with green chilies (juice also)
1 C. frozen whole kernel corn
Toppings: Shredded Colby jack cheese, chopped green onions or whatever you may like on yours.
In a 6 quart crock pot add the dried beans, chicken broth and chopped onion. In a skillet, brown the ground beef, breaking it up as you cook it. Drain the grease and add the taco seasoning and 1 C. water, stir to combine. Remove from heat and add to the crock pot. Add the canned tomatoes with juice. Stir to combine well and cook on high for 5 hours or low for 7 hours. Add the corn during the last hour of cooking. Serve with shredded cheese, green onions and Fritos or Tortilla chips.
Courtesy of Janet's Appalachian Kitchen
REMEMBER!! WATCH YOUR PORTIONS! I have found that many do best when they control their portions rather than deny themselves food!
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