Amy's Mexican Chili Crockpot Soup

• 2 pounds ground beef, extra lean
• 2 cups onions diced (1 large onion, can use white, red or a combination)
• 1 cup celery diced
• 2 cloves garlic minced
• 1/4 cup taco seasoning mix very low salt vesrion, or 1 package of regular taco seasoning, best to make your own
• 2 cups beef stock may need more)
• 1 cup corn
• 19 ounces chickpeas (garbanzo beans) garbanzos, canned, drained and rinsed or any of your favorite beans
• 19 ounces kidney beans, canned rinsed, or any of your favorite beans
• 10 1/2 ounces mushrooms slice, with juice
• 28 ounces tomatoes crushed, stewed or diced
• 1 x cheddar cheese grated, optional as garnish
• 1 x avocados diced, optional as garnish
• 1 x tortilla chips roughly broken, optional, as garnish

1. Brown the ground beef over medium-high heat in a non-stick skillet.
2. Drain off any excess fat, I use extra-lean ground beef.
3. Add the onion, celery and garlic and saute for about 5 minutes.
4. 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.
5. Add the beef mixture, beans, tomatoes and corn (all ingredients other than the garnishes) to your slow cooker and mix gently.
6. Add more beef stock as needed or if desired.
7. Add the remaining ingredients to your slow cooker.
8. Cook on LOW setting for 5 to 6 hours.
9. Taste and adjust seasonings if needed.
10. Top with grated cheese, diced avocado and broken-up, tortilla chips.

ground beef, onions, celery, garlic, taco seasoning mix very low salt vesrion, beef stock, corn, chickpeas, kidney beans, mushrooms, tomatoes, cheddar cheese, avocados, tortilla chips

Taken from recipeland.com/recipe/v/amys-mexican-chili-crockpot-sou-53060 (may not work)