Taco Bean Soup
"This is my version of the weight watchers Taco Bean Soup- I have increased the amount of beans and played with the spices to my liking. This makes 8-10, one cup servings at 5 points apiece (it lessens to 4 if you use ground chicken instead)"
- Ready In:
- 4hrs 20mins
- Ingredients:
- 12
- Yields:
-
1 cup
- Serves:
- 8-10
ingredients
- 2 cups ground beef, browned (you may use ground chicken as well)
- 14 ounces diced tomatoes
- 2 (10 ounce) cans Rotel Tomatoes (spicy to your liking)
- 15 ounces black beans
- 15 ounces mild chili beans
- 15 ounces butter beans
- 15 ounces red kidney beans
- 4 1⁄2 ounces green chilies
- 4 tablespoons buttermilk, seasoning powder
- 2 tablespoons taco seasoning (I use Penzey's Bold Taco)
- 1 onion, diced
- 1 cup corn
directions
- Add all of the ingredients besides the corn into a 6 Quart Crockpot set on low. Mix ingredients together and then cover for 4-6 hours.
- Add the corn towards the end of cooking, cover and cook for one more hour.
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Reviews
-
I cut this recipe in half & used some cooked, shredded & frozen chicken breast that I then chopped as well, & since the meat was already cooked, the time in the crock pot was considerably lessened ~ Just a matter of letting the flavors meld & getting it all hot enough to eat! Very, very tasty, we thought, & we thank you for sharing the recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
