Slow Cooker Taco Soup

This weekend it became chilly and I mean really chilly.  We had a high of 57 yesterday and today it is supposed to get to 66 but I am really not sure that's gonna happen.  I actually really love when the weather starts to turn.  It means Fall is here.  It means it is time to dig out your warm sweaters and cute boots.  It means the leaves are going to be changing.  It means Halloween is just around the corner, which is my favorite holiday, and I can start decorating my house in candy corn, pumpkins, ghosts and witches.  It also means a nice, bubbling hot pot of soup would be simply perfect. 

I found a great recipe for Taco Soup on A Year of Slow Cooking.  I modified it down quite a bit, largely because I only have a 5 qt slow cooker and her recipe called for a larger slow cooker. It was sure tasty and totally hit the spot on this chilly, rainy day. 

Slow-Cooker Taco Soup

Ingredients:
1 lb Ground Turkey Breast
I can Red Kidney Beans
1 can Pinto Beans
1 Tbsp Taco Seasoning
1 Tbsp Ranch Dressing Salad Dressing mix (found in a packet)
1 can DicedTomatoes with Chilies
1 cup Chicken Broth
Shredded cheese and sour cream for topping, optional

Directions:
1.  Brown meat, drain and place in the slow cooker.
2.  Add ranch dressing mix and taco seasoning.
3.  Drain and rinse red kidney beans and pinto beans and add to the slow cooker.
4.  Add tomatoes with Chilies, including juice.
5.  Add chicken broth.
6.  Cook on low for 8-10 hours or on high for 4-5 hours, stirring occasionally.