Slow Cooker Creamy Taco Soup

Adapted from: Slow Cooker Taco Soup

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 8 hours

Ingredients

• 1 lb. ground beef
• 1 Tbsp minced onion
• 1 tsp garlic powder
• 1 green bell pepper, seeded and chopped
• 15 oz. can black beans, drained
• 15 oz. can corn, drained
• 2 – 15 oz. cans diced tomatoes, undrained
• 2 cups beef broth
• 2 packets taco seasoning or 3 Tbsp homemade taco seasoning
• 1 cup sour cream
• Garnish: crushed tortilla chips
• Garnish: shredded Mexican blend cheese
• Side: veggies

Directions

• Brown the ground beef with the minced onion and garlic powder. Drain.
• To a 6 qt or larger slow cooker, add the browned ground beef, chopped bell pepper, drained and rinsed black beans, drained corn, 2 cans of diced tomatoes, and beef broth. Stir in the taco seasoning. Set on low and cook for 8 hours. Do NOT add sour cream at the start of the cooking cycle.
• Just before serving, swirl in the sour cream into the soup.
• Prepare veggies.
• Ladle soup into bowls. Top with crushed tortilla chips and cheese.
• Serve Slow Cooker Creamy Taco Soup with veggies.