• 15 oz. beans, Great Northern, canned
  • 15 oz. beans, black, drained, canned
  • 2 - 15 oz. beans, Ranch Style, canned
  • 12 oz. Lime/Cilantro Rotel, canned
  • 12 oz. corn, whole kernel, drained, canned
  • 1 pkg taco seasoning
  • 1 pkg Ranch dip seasoning
  • 1 lb. beef, ground or 1 lb. chicken, shredded
  • 2 c. water
  • Salt, pepper, garlic, etc. to taste

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This recipe was shared via Facebook by Diba D., and she had so many likes I just had to post her Slow Cooker Taco Soup! Thanks Diba!

  1. Dump all in the slow cooker and cook all day till flavors are well blended.
  2. I would assume this is to: Cover. Cook on Low for 6-8 hours….

NOTE: If you don’t like as many beans, you can eliminate some of them!

OPTIONAL:  Can serve with a dollop of sour cream and shredded cheese via Jenn!

Happy Crocking!

Provided by Diba D., via facebook.com

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

NOTE:  Nutrition facts shown are with beef, if you use chicken, the calories from fat would only be 28!  Healthy!!!

Crock Pot Taco Soup

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