Slow Cooker Taco Soup

by Nyree Brinkerhoff

Ingredients:

• 1 can pinto beans

• 1 can chile beans

• 1 can kidney beans

• 1 can salsa ( pint ) ( mild )

• 1 can green chilies ( mild )

• 2 cups frozen corn

• 1 can tomato sauce

• 1/2 medium onion ( diced )

• 3 tablespoon taco seasoning

• 2 to 3 cups water

• 2 teaspoon cumin

• 1 teaspoon sea salt

• 1 tablespoon chicken boullion

• 1/2 teaspoon paprika

• 3 tablespoons cilantro ( fresh )

Directions:

1. In a medium skillet, cook the ground beef and onion until browned and translucent over medium heat. Drain.

2. Place the ground beef, onion, pinto beans, chili beans, kidney beans, corn, tomato sauce, water, salsa, green chile peppers, taco seasoning mix, cumin, salt, chicken boullion and paprika in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

3. Want to make it quick? Follow directions above. Instead of crock pot, place into a large pot and cook on high heat until it boils. Reduce heat to med low for 15 minutes.

4. When ready to serve, top with grated cheese, a little sour cream ( optional ), tortilla chips and sprinkle with cilantro. Enjoy.

#soup #mexican