I modified a recipe online to make it more kid-friendly and came up with a family favorite for those cold, winter nights! Put a slow cooker liner or silicone insert into your slow cooker to save on clean up time. (You can cook on stovetop if you prefer. I like it simmering all afternoon so it doesn't need me to "babysit" it.)
Ingredients
- 1 16 oz. can kidney beans
- 1 16 oz. can black beans
- 1 11 oz. can corn
- 2 16 oz. cans tomato sauce (you can use stewed tomatoes, if you'd like, but I find kids easier to please when I use tomato sauce)
- 1 1.25 oz. packet taco seasoning mix
- 1 1 oz. packet dry ranch dressing (I use Hidden Valley Ranch)
- 1 lb. ground turkey, ground beef OR shredded chicken
- 1-2 cups of water
- See below for garnish options, if desired (sometimes I add a can of drained, sliced olives while cooking)
Instructions
- Cook meat and drain. If using chicken, cook it and shred it up. Put it into a slow cooker with all of the other ingredients. I do not drain the corn, but I drain and rinse the beans. Amount of water depends on how you prefer your soup! Stir.
- Cook on high for two hours or low for four hours.
- Garnish with sour cream, shredded cheese, green onions, black olives, avocado, jalapeños, and/or tortilla chips, if desired.
