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