CrockPot Creamy Southwest Taco Soup

Ingredients

2 pounds Extra Lean Ground Beef
1 large Yellow Onion (chopped)
3 cloves Garlic (minced)
1 tablespoon Ground Cumin
1 teaspoon Chili Powder
16 ounces Canned Tomato Soup
8 ounces Canned Tomato Sauce
15 ounces Canned Black Beans (drained and rinsed)
15 ounces Canned Kidney Beans (drained and rinsed)
2 cups Cabbage (thinly sliced)
20 ounces Canned Diced Tomatoes
4 cups Chicken Broth (may use less)
15 ounces Canned Corn
2 teaspoons Kosher Salt
8 ounces Cream Cheese (cubed)
1 cup Heavy Whipping Cream

Directions

In a medium skillet brown and crumble the ground beef. Drain off excess grease from meat and place cooked hamburger in a 6 quart or larger slow cooker.

Add the chopped onion, garlic, cumin, chili powder, tomato soup, tomato sauce, black beans, kidney beans, and tomato sauce.

Add up to 4 cups of chicken broth. (You’ll still need to add cabbage, corn and cream cheese so give yourself some room still.)

Add the thinly sliced cabbage, diced tomatoes, and salt.

Cover and cook on LOW for 6 – 7 hours.

Add the corn and cubed cream cheese.

Cover and cook an additional 30 minutes and then stir the soup to mix the melted cream cheese into the soup.

Add the heavy cream at the end. Serve with tortilla chips, avocado, sour cream, cheese, cilantro etc. if desired.