The Quintessential Taco Soup Recipe

 Boise Train Depot

Fall is in the air around here.  Amazing fall colors (the kind that take your breath away) and temps in the 60's puts a smile on my face.  It also makes me hungry for soup!

I love hearty soups.  Ones that really fill your belly.  One of our favs is taco soup.  I have several different variations in my recipe collection and usually end up taking ingredients from each to create my own concoction.

Until today.  Today I found the quintessential taco soup recipe.  It is very filling and oh, so tasty!  I threw the ingredients in the crockpot on low in the morning and it was done perfectly by dinner time.

 The Quintessential Crockpot Taco Soup

1 can Rotel tomatoes
1 can corn
1 can of black beans drained & rinsed (I used pinto because it's what I had on hand)
2 frozen chicken breasts (I used bone in thighs. Just fish the bones & skin out before serving)
8 oz cream cheese, cubed
1 packet dry ranch dressing
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon chili powder
1 tablespoon garlic powder

Put all ingredients in crock pot and cook 6-8 hours. 
Shred chicken. 
Soup can be topped with fresh lime, cilantro, avocado, sour cream, cheese, tortilla chips...whatever Mexican goodness your heart desires. I would highly recommend the squeeze of fresh lime.  It gives it a nice kick. 

I doubled this recipe to feed our family of six and had a couple of servings leftover. Wish I could give proper credit, but unfortunately the original pinner pinned the recipe without linking to a website.