Recipe: Taco Soup

Whether you’re a college student or a parent to young children, you know life is hectic. Sometimes it’s hard to find the time to make a delicious and slightly-nutritious dinner for either yourself or your family (cold pizza or mac and cheese just don’t cut it). Thankfully, there is a lovely appliance called a Crockpot. While there are a lot of Crockpot recipes out there, this one is my absolute favorite. It’s relatively cheap and super easy. Crockpot, meet Taco Soup. This yummy soup is packed with flavor, as well as protein and other beneficial nutrients.

Here’s what you’ll need:
Crockpot (of course)
1 can of kidney beans
1 can of corn
1 can of black beans
1 can of Rotel
1 28 oz. can of diced tomatoes
1 packet of Ranch salad dressing and seasoning mix
1 packet of taco seasoning
1 can of chicken


Step 1: Open and drain the chicken. Pour into the Crockpot. Use a fork to break apart the larger chunks.


Step 2: Open and add each ingredient (kidney beans, corn, black beans, Rotel, diced tomatoes). DO NOT DRAIN.





Step 3: Add the Ranch mix and taco seasoning.




Step 4: Mix it together.


Step 5: You can either cook it on high for four hours or low for eight hours. Stir occasionally.


Step 6: Enjoy! Top with cheese and sour cream. Pair with corn bread or tortilla chips.


By Abby Colella