Step 1

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.)

Step 2

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.

Step 3

Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir.

Step 4

Cover with lid again and let heat for another 30 minutes. (Soup should be thickened at this point.)

Step 5

Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!