My friend Alleen posted this recipe on Facebook a couple of months ago.  It was a cold, damp day and we all thought it sounded fabulously easy.  I share it because it is fast, easy, has no fancy ingredients, and pretty yummy.  It reminds me of chili but requires a lot less effort. If my children were normal, they might even eat this because they love black beans and chickpeas.

The photo of the soup was taken a few days later – great left overs.  It was soupier the first night but you can add more liquid when you reheat.

Taco Soup

1 lb of ground beef or ground chicken or ground turkey, browned

1 yellow onion, diced and cooked with the ground meat

1 green pepper, diced and cooked with the ground meat (I left it out)

1 can black beans (or other type of bean your family likes)

1 can chickpeas (or kidney beans if you prefer)

1 can corn or bag of frozen corn

2 cans diced tomatoes, undrained

2 envelopes taco seasoning

1 packet dry ranch dressing mix

1 can green chiles

1/2 cup or more of water to make it the desired soup consistency

chopped cilantro (optional)

Throw it all in the crock pot (except cilantro – add that just before serving).  Allow to cook 6-8 hours on low.  Or put it all in a soup pot and allow it to simmer on the stove on low for 1-2 hours.  Good topped with shredded cheese and sour cream.