Slow Cooker Mexican Beef Soup
- 1 lb. Beef Stew Meat, cut into 1/2 inch cubes
- 14 oz. beef broth
- 2 C. water
- 14 oz. Mexican style chunky tomato sauce
- 2 tsp. ground cumin
- 1/4 tsp. seasoned salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 1 lb. canned pinto beans, rinsed and drained
- 1 can of corn
- 1/2 C. sour cream
Combine stew beef, broth, water, tomatoes and spices in an electric slow cooker on low heat. Cover and cook 8 to 8 1/2 hours, or until beef is tender. Increase heat to high. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot.
Serve with a dollop of sour cream.