1 can black beans, undrained 1 can pinto beans, undrained 1 can northern beans, undrained 1 can garbanzo beans, undrained 1 can crushed tomatoes 1 can diced green chiles 1/2 envelope taco seasoning mix 1 envelope Ranch salad dressing mix 3 shakes garlic powder and onion powder
Add all ingredients to crockpot. Cook on low till heated through, 4-8 hours. This soup is very forgiving so if you need to cook it longer it's ok. Serve with tortilla chips, grated cheese, sour cream and/or salsa.
319 calories, 2 grams fat, 59 grams carbohydrates, 17 grams proteinper serving. This recipe is low in fat.
Very tasty and so easy. I added chicken to mine, too. My whole family loved it, even my 2 year old! I served it with toppings (cheese, sour cream, corn chips, etc.) and cornbread. A very simple and yummy meal.
Jan 28, 2003
radiogurl Member since: November 30, -0001
The soup was tasty, but a bit on the salty side. It really needed that dollop of sour cream. Next time I'll use a low-salt taco seasoning -- I noticed the other day that they have that available at the grocery store. I had to substitute some beans that I couldn't find but it was fine. I didn't know Garbanzo beans were chick peas until I consulted my Mom!