Amy's Mexican Chili Crockpot Soup
A tex-mex style beefy chili chock-full of beef, beans and mushrooms.
ground beef, extra lean
diced (1 large onion, can use white, red or a combination)
taco seasoning mix
very low salt vesrion, or 1 package of regular taco seasoning, best to make your own
may need more)
chickpeas (garbanzo beans)
garbanzos, canned, drained and rinsed or any of your favorite beans
kidney beans, canned
rinsed, or any of your favorite beans
slice, with juice
crushed, stewed or diced
grated, optional as garnish
diced, optional as garnish
roughly broken, optional, as garnish
Brown the ground beef over medium-high heat in a non-stick skillet. Drain off any excess fat, I use extra-lean ground beef.
Add the onion, celery and garlic and sauté for about 5 minutes.
Add the beef broth and taco seasoning (I use home made to keep the salt down) and simmer for 15 minutes to infuse the flavors into the ground beef.
Add the beef mixture, beans, tomatoes and corn (all ingredients other than the garnishes) to your slow cooker and mix gently. Add more beef stock as needed or if desired.
Add the remaining ingredients to your slow cooker.
Cook on LOW setting for 5 to 6 hours.
Taste and adjust seasonings if needed.
Top with grated cheese, diced avocado and broken-up, tortilla chips.