Ingredients

The following ingredients have 7 Servings
  • 1 pound lean ground beef
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (14.5 ounces) petite diced tomatoes, drained
  • 1 can (15.25 ounces) sweet corn, drained
  • 1 can (10 ounces) green enchilada sauce
  • 2 cans (14 ounces, each) chicken broth
  • 1 packet (1 ounce) taco seasoning
  • 1 can (6 ounces) tomato paste
  • 2 Tablespoons cornstarch + 2 Tablespoons water

Instruction

  • Brown and crumble ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to a large greased crock pot. (I use a 7 quart size crock pot.)
  • Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning and tomato paste to crock pot. Stir to combine.Cover with lid and cook on low heat 3 to 6 hours.
  • Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir.
  • Cover with lid again and let heat for another 30 minutes. (Soup should be thickened at this point.)
  • Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!