Soup's On

The weather in sunny California has been anything but sunny lately. Temps have been only getting into the low 60s. One of the things I love about cold weather is being able to serve soups for dinner. My husband, who will really eat anything, doesn't hold soup on his list of favorites. It needs to be hearty and filling for him to consider it a meal.
Here's a recipe for TACO SOUP given to be ages ago by a friend. It is perfect for a cold night. Don't let the long list of ingredients scare you off. It is mostly opening cans! Toss it all in the crock pot in the morning and forget it until dinner. Serve with chips crumbled on top or on the side.

TACO SOUP
1 lb. ground turkey - browned
2 packages Hidden Valley Ranch dressing salad mix
2 cans kidney beans - rinsed
1 can black beans - rinsed
1 can pinto or chili beans - rinsed
2 cans diced tomatoes
2 packets taco seasoning
2 cans mexi-corn - drained
1 can Rotell tomatoes

Toss it all in the crock pot and set on low for 6 - 8 hours.
As you can see, it makes enough for a small army. You can make a smaller batch by only using one of each item and not two where it calls for two.
I add tortilla chips, sour cream and grated cheese on top when I serve it. It's hearty enough that my husband will be happy to call it dinner!