Crockpot Taco Soup

Everyone needs a few practical, go to recipes in their arsenal. My definition of practical would include the following attributes:

• The ingredients can be kept on hand all the time, 
• It can be easily assembled, and
• It doesn't need much attention while cooking.

The crockpot is the simplest solution to the cooking requirement and canned or frozen ingredients make keeping things on hand possible.

This Easy Taco Soup meets all of the requirements to put it in the "practical" category. Like most of my favorite recipes, this has a lot of potential for flexibility. If you only have one can of beans or one of the toppings on hand, no problem. The soup still tastes great!

Taco Soup Ingredients:

2 cans Black Beans (drained and rinsed)
2 cans Corn (drained)
2 cans diced tomatoes
1 can Tomatoe Sauce
16 oz. Chicken Stock
1 lb. Cooked Hamburger
1 heaping T. Taco Seasoning (Click here for a recipe to make you own.)

Put all the ingredients in a crock pot and cook on low all day. That's it! Easy, practical and oh so yummy!

Toppings:

Shredded Cheese
Sour Cream
Tortilla Chips
Chopped Cilantro

Substitutions:

Use cooked Chicken or pork instead of beef.
Use your favorite canned beans instead of black beans.
Any broth or stock can be used.

This recipe makes a pretty good sized batch but it freezes well so don't worry about leftovers. I freeze it in small individual size containers that are easy to thaw and reheat for lunch or dinner on your own!