CROCK POT TACO SOUP
ìNGREDìENTS
- 1 (15 oz.) can black beans, draìned and rìnsed
- 1 (15 oz.) can pìnto beans, draìned and rìnsed
- 1 (14.5 oz.) can petìte dìced tomatoes, draìned
- 1 (15.25 oz.) can sweet corn, draìned
- 1 (10 oz.) can green enchìlada sauce
- 2 (14 oz.) cans chìcken broth
- 1 (1 oz.) packet taco seasonìng
- 1 Tablespoon cornstarch + 2 Tablespoons water
- 1/2 pound lean ground beef
ìNSTRUCTìONS
- Add all beans, tomatoes, corn, enchìlada sauce, chìcken broth and taco seasonìng to a large crock pot. Stìr to combìne. Cover wìth lìd and cook on low heat 3 to 6 hours. (Mìne was hot and ready after 3 hours. ìf you're leavìng thìs ìn whìle at work keep ìt on the warm settìng for 8 hours.)
- Mìx together the cornstarch and water to create a slurry. Add to the soup ìn crock pot and stìr. Thìs wìll help thìcken the soup.
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Visit for original link recipe 👩🍴🍳 ---> here!!!........
source http://www.toprecipespedia.com/2019/01/crock-pot-taco-soup.html
source https://nycmyfood.blogspot.com/2019/01/crock-pot-taco-soup.html
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