Crock Pot Taco Soup

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This is an awesome soup! It had great taste, and this recipe was great on a cold night like tonight!

Ingredients:

• 1 (16 ounce) can pinto beans
• 1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
• 1 (11 ounce) can niblet corn
• 1 (11 ounce) can Rotel tomatoes & chilies
• 1 (28 ounce) can diced tomatoes
• 1 (4 ounce) can diced green chilies
• 1 (1 1/4 ounce) envelope taco seasoning mix
• 1 (1 ounce) envelope hidden valley ranch dressing mix
• 1 lb shredded chicken, ground beef or 1 lb any meat

Directions:

1. Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. DO NOT DRAIN CANS.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Keep on low until serving to keep hot.
8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.

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