Slow-Cooker Taco Soup

An easy week-night supper.

Add a salad and cornbread and you're done!

Do you know about these little beauties?

Slow-Cooker Taco Soup
(Serves about 8)

1 tablespoon olive oil

1 onion, chopped
2 cloves garlic, minced (about 2 teaspoons)
1 pound ground meat (beef, bison, turkey, chicken)*
1 (16 ounce) can black beans, with liquid
1 (15 ounce) can pinto beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (4 ounce) can diced green chilies, drained
3 cups low-sodium beef broth
2 (14.5 ounce) cans diced tomatoes, undrained
1 teaspoon ground cumin
1/2 teaspoon salt
1 (1.25 ounce) package taco seasoning mix

Heat olive oil in large skillet.  Cook onion until soft, about 10 minutes.  Add garlic and cook for 3-4 minutes, stirring often.

Add ground meat to skillet; cook until browned.

Drain grease from skillet and add meat/onion mixture to the slow cooker.  (You can even blot the meat with paper towels to really remove the excess grease.)

Place the meat mixture, beans, corn, green chilies, beef broth, diced tomatoes, cumin, salt, and taco seasoning mix in a slow cooker. Mix to blend, and cook on the low setting for 8 hours.

*You can also substitute cooked, shredded chicken for the ground beef. 
 
Adapted from this recipe