Crockpot Taco Soup

CROCK POT TACO SOUP

Serves: 6 to 8

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 low sodium 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 for 3 to 6 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 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!

 

Nutrition Information: Calories: 228, Carbohydrates: 32 grams, Fat: 3 grams, Protein: 17 grams

 

 

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2016-12-20T14:24:00+00:00 December 20th, 2016|Recipe|Comments Off on Crockpot Taco Soup