Crock Pot Spicy Taco Soup

• 1 lb ground beef
• 1 large onion, chopped
• 2 teaspoons garlic (more if desired)
• 1 (15 ounce) can chili beans (Hot)
• 1 (16 ounce) can dark red kidney beans, rinsed and drained
• 1 (11 ounce) can corn, rinsed and drained (or frozen)
• 1 (1 1/4 ounce) envelope taco seasoning mix (Hot and Spicy)
• 1 (16 ounce) jar salsa (Medium)
• 2 (15 1/2 ounce) cans diced tomatoes with jalapenos
• 1 (15 ounce) can organic black beans with their juice
• 1 (14 ounce) can beef broth
• 1/4 teaspoon cumin
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (15 ounce) can refried beans (spicy)
• 2 tablespoons ranch dressing (I use Hidden Valley Light)

1. Cook, meat, onions and garlic and drain.
2. Add all ingredients to crock pot.
3. Stir.
4. Cook on high for 2 hours or low for 4 hours.
5. Keep on low or warm until serving to keep hot.
6. I add the following garnishes:
7. Sour Cream.
8. Shredded Cheese.
9. Chopped green onions.
10. Tortilla chips.

ground beef, onion, garlic, chili beans, dark red kidney beans, corn, taco, salsa, tomatoes, black beans, beef broth, cumin, chickpeas, beans, ranch dressing

Taken from www.food.com/recipe/crock-pot-spicy-taco-soup-368639 (may not work)