Taco Soup

I love recipes that don't require any measuring ~ and this is one of them! This Mexican soup is really quick to make, and it tastes even better the next day for leftovers. It's also perfect for when feeding a large crowd, and is very filling :)

1 lb. ground beef, cooked

1 can kidney beans (undrained)

1 can garbanzo beans (undrained)

1 28-ounce can diced tomatoes (undrained)

1 can corn (undrained)

1 small can diced green chilies (undrained)

Diced white onion

1 packet taco seasoning

Salt and pepper to taste

Combine all ingredients in a slow cooker. Stir well, and let simmer in the crock pot on low for 8-10 hours or on high for 4-6 hours. Garnish with your favorite toppings.

Favorite Toppings:

Shredded cheddar cheese

Sour cream

Avocado slices

Louisiana Hot Sauce {my favorite!!} or Tabasco