Check out this super easy and tasty recipe for the cold months:

*mine came out more like chili, but that was perfect too if you like a little less water. Also this makes LOTS, so great for freezing and whipping out on busy days. Feel free to add anything you like or take out anything you don’t, get creative! I put zucchini pieces in mine.

Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8

Ingredients

• 1 pound lean ground beef
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (14.5 ounce) can petite diced tomatoes, drained
• 1 (15.25 ounce) can sweet corn, drained
• 1 (10 ounce) can green enchilada sauce
• 2 (14 ounces, each) cans chicken broth
• 1 (1 ounce) packet taco seasoning
• 1 (6 ounce) can tomato paste
• 2 Tablespoons cornstarch + 2 Tablespoons water

Instructions

• Brown and crumble ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to a large greased crock pot. (I use a 7 quart size crock pot.)
• Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning and tomato paste to crock pot. Stir to combine.Cover with lid and cook on low heat 3 to 6 hours.
• Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir.
• Cover with lid again and let heat for another 30 minutes. (Soup should be thickened at this point.)
• Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!

I can NOT take credit for this delicious masterpiece… I found it through Pinterest. Check out the original recipe here.

*recipe courtesy of Life In The Lofthouse

What would you add? Let me know in the comments below!

Take care,

xoxo Amy