Slow Cooker Taco Cheese Soup

 

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Do you like Velveeta?  I am not exactly a cheese snob or connosisseur ---though I did grow up in Wisconsin....  I don't think I remember ever buying or using Velveeta cheese in my married life.   But the other day I found a recipe I had printed out from Yvonne's, Stone Gable, blog.  The soup was an adaptation of a Paula Deen recipe.  Yvonne called it "Paula Deen meet Stone Gable!"   Even though I am not used to cooking with Velveeta, I thought, if it is good enough for Paul Deen and Yvonne, it's good enough for me!  They were right -- it was the best taco soup I have ever eaten. 

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It makes a HUGE batch, so make sure you use a large crockpot, if you go that route. I have some leftover soup tucked away in the freezer for a night when I am too busy to cook; leftovers are like money in the bank!  This is a very hearty soup great for a cold winter evening.

Slow Cooker Taco Cheese Soup

2 pounds ground beef -- I used ground chicken.

2 cups diced onions

2 (15 1/2-ounce) cans pinto beans, drained and rinsed

1 (15 1/2-ounce) can black beans, drained and rinsed

2 cups frozen corn

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) jar mild salsa

1 -32 ounce box beef broth

2 (1 1/4-ounce) package taco seasoning mix - use low-salt if desired

1 (1-ounce) package ranch salad dressing mix

1 medium pkg mild mexican velveta cheese, cubed -- I used about 1/2 large package of Mexican mild

Garnishes

Sour Cream

Grated Sharpe Cheddar Cheese

Green Onions, sliced

Cilantro

Tortilla Strips -- See below.

Baked Tortilla Strips

Heat oven to 350 degrees.  Cut tortillas in strips.  Place on baking sheet.  Sprinkle with oil and salt and bake for about 10 minutes.  You may want to flip them about half-way through baking.

Directions

Brown the ground beef or chicken and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, salsa, beef stock, taco seasoning, velveta cheese and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove (if cooking soup on stove omit cheese and add at the end of cooking time- stir in until it melts) . To serve, top with sour cream, cilantro, cheese, green onions and crispy tortilla strips.

 

 “Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.”

I am also posting this with Jenny Matlock's Alphabe-Thursday where the letter of the week is "S" for Slow-Cooker Taco Cheese Soup.  Posted with Foodie Friday, Tidy Mom