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Slow Cooker Directions:
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In a slow cooker crock, stir together meat, tomatoes, dressing and seasoning mixes (if using), black beans, chili beans with sauce, pinto beans and corn.
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Place lid on crock, turn slow cooker to LOW and cook for 6-8 hours.
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Serve with or without toppings.
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Store leftovers, tightly covered, in the refrigerator for up to a week.
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You can also portion the leftover soup into individual servings and store in the freezer for up to 6 months.
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Stovetop Directions:
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Stir together meat, tomatoes, dressing and seasoning mixes (if using), black beans, chili beans with sauce, pinto beans and corn in an appropriately-sized soup pot.
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Place lid on pot, put pot over medium-low heat and bring to a simmer.
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Remove the lid and allow to simmer gently for 30-40 minutes or until soup is slightly thickened.
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Serve with or without toppings.
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Store leftovers, tightly covered, in the refrigerator for up to a week.
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You can also portion the leftover soup into individual servings and store in the freezer for up to 6 months.
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To make the soup vegetarian, use vegetable broth in place of the chicken broth and omit the meat and replace with crumbles or TVP.
