With the Defense on a roll, Coach Inge comes out of the linebacker’s room fired up for the trip to the Horseshoe. Seeing how it’s the day after #NationalTacoDay, can’t go wrong with Taco Soup.
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (10 oz.) can green enchilada sauce
2 (14 oz.) cans chicken broth
1 (1 oz.) packet taco seasoning
1 Tablespoon cornstarch + 2 Tablespoons water
1/2 pound lean ground beef
Add all beans, tomatoes, corn, enchilada sauce, chicken broth and taco seasoning to a large crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours. (Mine was hot and ready after 3 hours. If you’re leaving this in while at work keep it on the warm setting for 8 hours.)
Mix together the cornstarch and water to create a slurry. Add to the soup in crockpot and stir. This will help thicken the soup.
Brown and crumble the ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to crock pot and stir to combine.
Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!