My little sister loved ever thing in this recipe and my mama! Being 15 I love cooking so I wanted to make something I love to eat and I thought of Taco Soup and your recipe was amazing! I hope to see more and make this one more for my family when it’s my turn to cook! Thank you!

I made this last night, sticking mostly to the recipe while also using up some leftovers & scraps from the refrigerator. It was easy and delicious! The whole family enjoyed it & repeatedly gave compliments! Thank you for such a good recipe ~ we will be making this one regularly.

About 1.5 cups.

It’s two 14.5 oz each cans of canned tomatoes with green chilies, Rotel just happened to be the brand I used. Then pinto beans are listed near the bottom of the ingredients, just 1 can. :)

We made this taco soup tonight in the crockpot, we used ground turkey and made broth ( 14 oz) using chicken “Better than Boullion” paste.
Changed absolutely nothing
else. Really perfect. Everyone
agreed we’ll be making this one alot more in the future.

Family cleaned up every bit of this easy, tasty recipe. The only changes I made were to sub a cup of medium salsa for the tomato sauce, because I had no tomato sauce on hand. It still came out great. I will double this the next time and hope there are leftovers for later.

While I used some leftover rotisserie chicken I had, letting it simmer in the pot an hour or so, this was an amazing soup!! I tossed in some chopped up carrot and used chicken broth instead of the beef. Will definitely be making this again!! Thank you!!

Loved it! Made it really spicy and it was a hit! Topping it with fresh avocado, sour cream and tortilla strips is the way to go!

I would still use canned beans. And pre-cook the beef and saute onion and garlic. Then cook on low for 5 hours adding beans during last 30 minutes, unless you want them quite soft you can add them at the beginning.