Slow Cooker/Crock Pot Installment #2.... We wanted a hearty and slightly spicy soup this week so I found a Taco Soup recipe, who would have ever thought of a taco in a soup version. All of the items for the soup are things we always have on hand in the pantry and freezer so it really made making this soup very easy. I tossed everything in the slow cooker and set it before I left for work and when I got home it had already switched to warm and kept it just perfect until we were ready to serve it.
1 Can (15 oz) - Nalley Thick Chili
1 Can (15 oz) - Whole Corn, with liquid
1 Can (14.5 oz) - Diced Fire Roasted Tomato, with liquid
1 Can (8 oz) - Tomato Sauce
1 Can (15 oz) - Black Beans, with liquid
1 Packet - Taco Seasonings
1/8 C. - Liquid Smoke
3 Tbs. - Hot Sauce
2 Tbs. - Garlic (chopped)
Combine all ingredients in a greased slow cooker, cover and cook on low for 6-8 hours. Serve with tortilla chips then garnish with grated cheese and sour cream. This will serve 4-6.
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