Crockpot Taco Soup

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Directions

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

This is the original recipe.  I added some stuff to mine, of course.  I didn't have 2 cans of tomatoes, so i used one can of tomatoes and then i had a can of tomatoes with diced chilies mixed so I used that instead and omitted the green chillies, but if you like a kick, use both.  I only used half an onion, but my onion was pretty big.  I also added half a packet of ranch seasoning, but I think it would do with a little more.  I cooked mine for 4 hours on high because I didn't have enough time.  It is super good with some tortilla chips crumbled on top and some shredded cheese.  If you want to cut the calories a little, you can use turkey burger instead.

The calories per serving of the original is about 385, and it says the recipe has 8 servings, but I think it has more like 16 bowl size servings.  So if you go with the 16 servings, it is around 200 calories, add a little for cheese and chips if you add them.  I paired it with some homemade french bread and it was wonderful!!!!  I think this is going to be a new favorite.  Plus, it makes plenty so I can freeze some for later since soups freeze great.