Crock Pot Taco Soup

From: Chef #744939

On May 11, 2008

I used 4 chicken breast halves for this recipe and it had plenty of chicken in it. I added a can of diced tomatoes without the juice to the pot for more tomatoes in with the beans. I chopped up a lg. onion and added that too. I doubled the green chilies and added more cumin and chili powder to the mix. I only used half an envelope of the dry dressing mix, as it's loaded with salt. It came out wonderfully flavored and extra special! I topped it with Mexican cheese blend cheese, green onions and a dollop of sour cream at serving time and had tortilla chips on the side. Great recipe Lubie!

From: Satine456

On May 3, 2008

Excellent recipe. I added one can of chopped black olives, an additional can tomatos ('mexican style' stewed tomatos), and also fried my hamburger with onions, salt and pepper-and then left in the crock pot on low for 7 hours. I even took leftovers to work and shared with my office- everyone loved it- it was a great hit. Thank you for sharing this its delicious!!

From: ~*Miss Diggy*~

On Jan 4, 2003

This is an awesome soup! It had great taste, and this recipe was great on a cold night like tonight! I made it with 3 chicken breats, cubed. I also didnt have any Rotel tomatoes and chilies so I used a small can of regular tomatoes. And then also great northern beans for the white beans. SUPERB!! I served it with dollops of sour cream and cheddar jack cheese. Thanks for a winner!!

From: debbiec

On Dec 5, 2002

We loved this, very easy to put together. Made a few changes- skipped the pinto beans (not big on beans), added 1 cup V-8 juice,some chopped jalepeno peppers ,a few dashes of hot sauce and a spoonful of cheeze whiz. I put it on before work and let it cook 7 hours. It WAS even better the next day! Don't forget the sour cream, cheddar cheese and corn chips! We also served a plate of toasted bagels :o)