Spicy Crock Pot Taco Soup

• 2 lbs ground beef
• 1 onion, browned and drained
• 1 (15 ounce) can black beans
• 1 (15 ounce) can cannellini beans (or great nothern)
• 1 (16 ounce) can chili beans
• 2 (10 ounce) cans Rotel Tomatoes (hot or mild)
• 1 (14 ounce) can diced tomatoes
• 2 (15 1/4 ounce) cans white shoepeg corn
• 1 (1 ounce) package dry ranch dressing mix
• 1 (1 1/4 ounce) package taco seasoning mix
• 2 -3 cups chicken broth (I always use chicken broth) or 2 -3 cups beef broth (I always use chicken broth)
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• cayenne

1. Brown ground beef with chopped onion.Drain.
2. Add all ingredients to a 7 quart Crock Pot Stir well.
3. Cook on low 6-8 hours.
4. Important! Do not drain the cans, just add entire contents of each can.
5. Serve with tortilla chips & shredded cheese.
6. One or more optional garnishes can be added to bowls of soup.
7. sour cream,avocado slices,black olives,cilantro, jalapeno slices.
8. Notes: Can substitute cubed raw chicken in place of the beef or before serving add shredded cooked chicken and heat through.Can also cook in large pan on stove top. Bring to a boil and turn heat down to low, simmer for 30 min.Stir occasionally.

ground beef, onion, black beans, cannellini beans, chili beans, tomatoes, tomatoes, white shoepeg corn, taco seasoning mix, chicken broth, chili powder, cumin, garlic, cayenne

Taken from www.food.com/recipe/spicy-crock-pot-taco-soup-485134 (may not work)