Taco Soup Recipe

A yummy Taco Soup Recipe. I got a similar recipe from my soon to be sister in law, and then soon after I saw it on TV. I took both recipes, mixed them together and modified it a bit to make my own recipe. Turned out good. It can be made with extra water for a more soup like consistency or without the extra water for a thicker more chilli like consistency. Either way it tastes delicious! But I forgot to take a picture. Next time I make it, I will take a picture and add it up here.

Four Bean Taco Soup
1 lb. chopped chicken, beef chunks or ground beef
1 onion, chopped
1 clove garlic, minced
1 jalapeno pepper, minced
1 pkg. taco mix
1 pkg. Ranch dressing
1 (16 oz.) can kidney beans, with liquid
1 (16 oz.) can white beans, with liquid
1 (16 oz.) can pinto beans, with liquid
1 (16 oz.) can black beans, with liquid
2 (16 oz.) cans corn, with liquid
2 (16 oz.) cans diced tomatoes, with liquid
1 can filled with hot water (leave out water for a slightly thicker soup)
3 chicken or beef bouillon cubes (depending on which type of meat used)

Preparation:
Stove Top method: Sauté ground beef, onion, garlic & jalapeno pepper; drain. (If using chopped chicken or roast beef, sauté onions, garlic & pepper in a little oil then add meat.)

Mix in taco and ranch seasoning packets with the meat to prevent clumping. Add remaining ingredients, bring to boil and simmer for 15-20 minutes. Top with sour cream, tortilla chips and grated cheese.

Crockpot method (6 quart bowl): Brown the ground beef or chicken and follow directions. Cook on high for 3-4 hours or on low for 6-8 hours. For beef chunks, chop into bite sized pieces and add uncooked to the crockpot. Cook on high for 4-5 hours, or on low for 8 hours.