Taco Soup

So my new favorite soup is Taco Soup.  What makes this fantastic is I use left overs from tacos (which usually there isn't much so I just make extra).

What you will need:
Crock pot set on low 6-8 hrs, high 4 hours.

Instructions:
Put all ingredients into crock pot.  Cook on desired setting.

Ingredients:
1/3 lb cooked ground turkey  (I cook up 2-3 lbs ground turkey at a time and freeze it in 1-2 cup portions)
1 or 2 cup(s) black beans (I cook up a full bag of black beans brazilian style and freeze them in 1-2 cup portions)
1/2 cup cooked brown rice (omit rice if you want low-carb)
1 10 oz can Rotelle tomatoes (diced tomatoes with green chillies (mild)
1 15 oz can petite diced tomatoes
2-3 cans of water
1 packet taco seasoning
1 packet ranch dressing seasoning
1 cup frozen edamame (shelled)
1/2 cup frozen corn
1 green bell pepper diced
1 small onion diced
4 Tbls fresh cilantro-chopped
Salt and pepper to taste

this makes 8-10 cups of soup so be prepared to eat soup all week or freeze some for later :)

Serve:
With shredded cheese and sour cream and minced fresh cilantro.
Very tasty with shredded cabbage and cheese on top as well.

I like to serve the soup with Whole Wheat Flax-seed cornbread.  (take your favorite cornbread recipe, substitute whole wheat flour for regular white flour (minus 1/4 cup), add 2 Tbls. ground flaxseed.