Taco Soup

This is my own recipe for “can” Taco Soup – again, not necessarily healthy – but I love it! 🙂 And it freezes well. I forgot to take a photo the last time I made it. Enjoy.

1 can White Kidney beans
1 can Pinto Beans
1 can Kidney Beans
1 can Nalley’s Original Chili
1 can (4oz) green chiles
1 can Corn
12 oz Salsa (your choice of spice)
3-4 medium tomatoes, diced
1 cube (8oz) cream cheese
1 package of Taco Seasoning

Don’t drain cans – add all to a large pot or use a crock pot – on high for 2-3 hours.

Optional toppings-
Sour Cream (I usually don’t do this AND cream cheese)

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