CROCK POT TACO SOUP

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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

1. 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.)
2. 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

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