It can’t get any easier than this recipe!  Delicious and easy = win win!

INGREDIENTS:

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

DIRECTIONS:

  1. Add the beans, tomatoes, corn, enchilada sauce, chicken broth and taco seasoning to a large crock pot. Stir. 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!

Original Recipe here:  https://life-in-the-lofthouse.com/crock-pot-taco-soup/

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