Spicey tortilla soup

Contributed By: Kay Davis


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
1 (11 ounce) can corn(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 black beans with their juice
1 (14 ounce) can beef broth
1/4 teaspoon cumin
1 (15 ounce) can chick peas
1 (15 ounce) can refried beans (spicy)
2 tablespoons ranch dressing (I use Hidden Valley Light)


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

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