by Marijane Suttor

Created on: August 06, 2008   Last Updated: July 22, 2009

Are you looking for a Mexican meal that can be made in advance while you are out at the children's activities or at work? Tortilla soup is a combination of favorite Mexican flavors combined into comforting bowl of soup. This recipe is one that works well in the crockpot with the addition of just a few ingredients before serving.

Crockpot Tortilla Soup

Ingredients:

3 pounds ground beef
1-2 onions chopped
1 tablespoon minced garlic
2 cans whole kernel corn
1 can dark kidney beans
1 can black beans
1 can garbanzo beans
1 can pinto beans
4 cans (10 oz) Ro-Tel tomatoes
2 envelopes taco seasoning
2 envelopes Hidden Valley Ranch Dressing mix
4-8 corn tortillas cut in strips or tortilla chips
Shredded cheddar cheese

Cooking Instructions

1) Brown ground beef and add to crock pot.
2) Add chopped onion and garlic to crock pot
3) Add all beans and cans of corn
4) Add Ro-Tel tomatoes and taco seasoning and stir ingredients.

*Do not add the last three ingredients until later

5) Cook on a low setting for 8-10 hours
6) After cooking, add 2 packets of ranch dressing mix and cook for an additional 15-30 minutes.
7) You may add water if it is too thick.
8) Line a bowl with tortilla strips or chips, add soup and garnish with shredded cheese.

This soup can be prepared the night before and placed in the refrigerator. In the morning before work, place the crock in the electrical base, and let it cook all day.

This is a delicious combination of flavors and textures for a tasty soup that has a spicy kick. With a few ingredients added right before serving, it is a popular soup to make for a busy day without a lot of time to cook. This is a recipe the entire family will enjoy.

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