Crock Pot Taco Soup


INGREDIENTS
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (10 oz.) can green enchilada sauce
2 (14 oz.) cans chicken broth
1 (1 oz.) packet taco seasoning
1 Tablespoon cornstarch + 2 Tablespoons water
1/2 pound lean ground beef

INSTRUCTIONS
  1. Add all beans, tomatoes, corn, enchilada sauce, chicken broth and taco seasoning to a large crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours. (Mine was hot and ready after 3 hours. If you're leaving this in while at work keep it on the warm setting for 8 hours.)
  2. Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir. This will help thicken the soup.
  3. Brown and crumble the ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to crock pot and stir to combine.
  4. Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!


NOTES
Serves: 6 to 8.
*( I used 1 full pound of lean ground beef because we love ours meaty!) 


Original Recipes visit: Crock Pot Taco Soup @ life-in-the-lofthouse.com

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