Jenny's Alamo Beef and Bean Soup

Per Jenny: If you are ever in the mood for chili with a Mexican twist, try this crock pot soup on a cold night:

Ingredients:

1 lb lean ground beef

¾ cup diced yellow onion

1 package of Old El Paso taco seasoning mix

1 can (16 oz) pinto beans, drained and rinsed

I can (16 oz) red kidney beans, drained and rinsed

1 can (15 oz) crushed tomatoes, UNdrained

2 cans (4.5 oz each) chopped green chiles

1 cup Thick n’ Chunky salsa

1 ½ cups chicken broth

1 ½ cups frozen corn

1 teaspoon dried minced garlic

½ teaspoon salt

½ teaspoon pepper

TOPPINGS: tortilla chips, sour cream, cheddar cheese, chopped avocado

Directions:

    1. In skillet, cook beef and onion; drain. 

    2. Spray slow cooker with Pam.

    3. Add all ingredients (except toppings!) and stir well.

    4. Cook on low for 6 to 8 hours.

    5. Garnish with toppings.