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 Coupons 
• 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!) 

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