My original plan had been to get the first new Blog Post up on September 1st. Then Blogger decided to run some updates and yada yada yada...So now, I'm home from vacation and Blogger is up and running again, so I decided to share the recipe that I have cooking in my Crockpot RIGHT NOW!! As we all know, it is officially Fall!! Probabaly one of my FAVE seasons. The leaves start changing colors, it's cool enough for jeans, boots and sweaters, I can start burning my Fall
Scentsy scents, AND it means the beginning of SOUP season!! I LOVE soup! I love making it and eating it! I expecially love finding new soup recipes! The recipe I'm going to share with you is a "I was craving some soup last year and didn't want to go to the store, so I threw what I had in the Crockpot" type of recipe! It turned out SUPER fantastic! Captain Hunk and Troop both loved it, as well as the friends we were feeding that night! I LOVE it when that happens. The even better part is you probably have most of these ingredients in your pantry/freezer!! Unfortunately, I don't have pictures today. :(
Creamy Taco Soup
1 lb cooked ground beef
1 20 oz can tomato sauce
1 14.5 oz can Beef Broth
2 15 oz cans Pinto Beans
1 15 oz can Black Beans
1 4 oz can chopped green chiles
1-2 cups frozen sweet corn
1 medium onion chopped
4 oz Cream Cheese
Salt
Pepper
Season Salt
Ground Cumin
Garlic Salt
Chili Powder
Cayenne Pepper
As usual, I don't measure my spices, so just taste as you go until it is to your liking! Add ALL of the ingredients EXCEPT the Cream Cheese. (Refer back to our Preparing for Crockpot cooking tips
Here) Let it cook in the Crockpot on low for 4-6 hours. Add the cream cheese 30 mins before serving. Serve with tortillas or bread.
Super easy and Super yummy!!! Promise!!
Stay tuned later this week for a recipe for Cafe Rio/ Costa Vida salads!!
