Taco Soup

• --2 cans of kindey beans
• --2 cans of pinto beans
• --2 cans of corn
• --1 large can of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
• --1 can tomatoes and chiles
• --1 packet taco seasoning (if you are gluten free, stick to McCormick)
• --1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
• --1 lb browned ground turkey or hamburger (optional.)
• --shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.)

1. --brown meat if you are going to use it
2. --drain fat and add to crockpot stoneware insert (the meat. not the fat.)
3. --sprinkle seasoning packets on top of meat
4. --drain and rinse the beans and add
5. --add the ENTIRE contents of the corn and tomato cans
6. --stir.
7. cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

kindey beans, pinto beans, corn, tomatoes, tomatoes, taco, there, ground turkey, sour cream

Taken from www.epicurious.com/recipes/member/views/taco-soup-51358611 (may not work)