Taco Soup Recipe

CROCKPOT BEEF TACO BEAN SOUP

2 lbs. rump roast
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion - chopped
2 beef bouillon cubes
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese

Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot. Then add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes. Cover and cook on LOW 6 hours or until meat is tender. Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like.






CROCKPOT CHICKEN STEW MEXICAN STYLE

2 lbs skinless boneless chicken breasts cut into 1 1/2" peices
4 med russet potatoes, peeled and cut very small
1 (15 oz) can mild salsa
1 (4 oz) can diced green chilies
1 (1 1/4 oz) pkg taco seasoning mix
1 (8oz) can tomato sauce

Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas.



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Other Soup Recipes:
Chicken Noodle Soup Recipe | Tortilla Soup Recipe | Turkey Soup Recipe | French Onion Soup Recipe | Tomato Soup Recipe | Taco Soup Recipe | Cabbage Soup Recipe | Crockpot Soup Recipes