Easy Taco Chili

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Easy Taco Soup (Mexican Chili) with chicken

Here it is. The recipe you’ve all been waiting for.
This recipe was given to me by a fellow Lose It! user after posting a status asking for vegetarian recipes for my daughter. I needed recipes that I could easily make with and without meat, because we’re not all vegetarians. This one spoke to me instantly and I couldn’t wait to try it out!

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Easy Taco Soup (Mexican Chili) vegetarian

This dinner was a huge hit with all four of us and I definitely plan on making it again, and making it for guests. Throw in a little sour cream and shredded cheese and it’s just perfect! Plus, it really doesn’t get much easier than this.

Ingredients:
1 can of each, drained and rinsed
Dark Red Kidney Beans
Great Northern Beans
Black Beans
1 can sweet corn, undrained
1 can dice tomatoes with chiles, undrained
(we actually used Ro-Tel with habaneros),
1 packet Hidden Valley Ranch dry dip mix
1 packet less sodium dry taco seasoning
If desired:
1 pound boneless, skinless chicken breasts
or 1 pound lean ground beef 

Mix all ingredients in slow cooker and cook for 6-8 hours on low, or 2 hours on high.

Offer sour cream and shredded cheese when serving.

This makes about 4 realistic servings. There was enough for the four of us (2 adults, 1 teenage girl, 1 11 year old boy), also having homemade tortilla chips, with no leftovers.
To make both a vegetarian batch and non vegetarian batch, mix all ingredients EXCEPT for the meat in slow cooker, remove a portion and put it in another slow cooker. Then add meat. I have a small crockette that I used for the smaller portion.
* If you’d like it more as a soup rather than a chili just add water.
Both versions are insanely delicious!

P.S.
Homemade tortilla chips are super easy and tasty!
6″ corn tortillas
Spray butter
Optional:
Seasoning of choice (sea salt, seasoned salt, or for a sweet treat cinnamon and sugar)
Heat oven to 400*. Spray tortilla with spray butter. Sprinkle with seasoning choice. Using a pizza cutter, cut tortillas into 8 triangles. Place on baking sheet and bake in middle of oven for 10 minutes, or until centers are dry.
I can fit 4 tortillas of chips onto a large baking sheet. To make several batches to serve with taco soup, I prepare them in the afternoon, allow to cool and put them in a large zipper bag.

**The original recipe for the soup can be found on sparkpeople.com.

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