SLOW COOKER TEX MEX SOUP

SLOW COOKER TEX MEX SOUP

So I’m sitting here eating this soup and I’m like darn, this is some good soup.

I’m enjoying it with a cheesy grilled cheese sandwich filled with three slices of gooey melted cheese.

Ingredients

• 1⅓ lb lean ground beef
• 2 tbsp taco seasoning. You can find my homemade recipe here
• 4.5 oz can diced green chilis
• 1 small sweet onion, chopped
• 1 C beef broth
• 1 15oz can black beans, rinsed and drained
• 1 14.5 oz can spicy red pepper diced tomatoes
• 1 19 oz can enchilada sauce (or use 2 small cans)
• 1 C frozen sweet corn
• Juice from 1 lime
• Shredded cheese, cilantro, sour cream and/or avocado for garnish

Instructions

1. Brown the ground beef in a skillet over medium high heat. Drain and add to the slow cooker. Season with the taco seasoning.
2. Add ingredients to the slow cooker: Add the broth, onions, diced tomatoes, enchilada sauce, beans and diced chilis to the slow cooker. Mix well.
3. Cover and cook on low for 6-8 hours.
4. Mix in the frozen corn and lime juice. Cover and warm for 5 minutes in order to cook the corn.
5. Serve in bowls and garnish with your favorite toppings.

Recipe Adapted From thisgalcooks.com