Taco soup (spicy version)

1/2  cup diced onion
1 cup diced celery
1 cup diced carrots
1 can cream of potato soup
1 can kidney beans
1 can corn (drained)
1 can chilli
1 can diced green chillies
2 cans diced tomatoes
1 pkt. taco seasoning
If you are using a loose mix, I measured this, it was around 1/4 cup.


Simmer in a crockpot 4-6 hours.

Serve with Fritos corn chips.
I also serve this with my low-fat corn bread muffins, coming next week.

You may add sour cream and shredded cheese if you want to jazz this up.

Taco soup (mild version)

1 can tomato soup

2 cans kidney beans

1 can black beans

1 can garbanzo beans
1 can corn
2 cans stewed tomatoes
1 lb. hamburger (optional)
1 cup salsa
1 pkt. taco seasoning
(I measured this and it is about 1/4 cup if you are using a dry mix)
Throw into a crockpot and stir. 
Bring to a boil and turn down to low once you see bubbling.

Serve with Fritos corn chips.

I drain the corn and all beans.
You can make this vegetarian by omitting the hamburger and you won't notice any flavor difference.

If you have a low heat tolerance, change to 2 Tablespoons taco seasoning powder.