Crock Pot Taco Soup

• Meat

  • 1/2 lb Ground beef, lean

• Produce

  • 1 (15 oz. can Black beans
  • 1 (15 oz. can Pinto beans
  • 1 (15.25 oz. can Sweet corn
  • 1 (14.5 oz. can Tomatoes, petite

• Canned Goods

  • 2 (14 oz. cans Chicken broth

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 (1 oz. packet Taco seasoning

• Prepared

  • 1 (10 oz. can Enchilada sauce, green

Found on life-in-the-lofthouse.com

Description

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

Directions

• 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 youre leaving this in while at work keep it on the warm setting for 8 hours.) 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. Brown and crumble the ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to crock pot and stir to combine. Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!