Taco Soup

We made a huge crock pot of taco soup for dinner over the weekend.  We had leftovers.  Enough for me to make enchiladas by wrapping them up into corn tortillas, put them into a 9 x 13 pan, and covered it all with the enchilada sauce I had leftover from the enchilada sauce I made this past week.  I covered the pan with foil, labeled it, and put it into the freezer so that we'll have a quick and easy dinner some other day.

Taco Soup

1 jalapeno pepper, diced
1 pablano pepper, diced
2 green peppers, diced
1 large red onion, diced
1 tsp. garlic
1 can black beans
1 can kidney beans
3 cups of water
3 veggie bullion cubes
2 TBSP taco seasoning mix (I use the recipe here: http://allrecipes.com/recipe/taco-seasoning-i/)
1 can corn
1 can fire roasted tomatoes

1. In a skillet, saute the jalapeno, pablano, green peppers, red onion and garlic until the onions are soft.
2. In the crock pot, combine the pepper mixture with the rest of the ingredients.
3. Cover and cook on low for 8 hours.

Serve with tortilla chips.

If you want to make this a meat based recipe:

Raw meat: cook the meat in a skillet, then pick up with step #1 above. 

Cooked meat: dice the meat, and add it to the crock pot along with the other ingredients.

In the crock pot!

With Cheese!  This one is mine!