Taco Bean Soup

• 2 cups ground beef, browned (you may use ground chicken as well)
• 14 ounces diced tomatoes
• 2 (10 ounce) cans Rotel Tomatoes (spicy to your liking)
• 15 ounces black beans
• 15 ounces mild chili beans
• 15 ounces butter beans
• 15 ounces red kidney beans
• 4 12 ounces green chilies
• 4 tablespoons buttermilk, seasoning powder
• 2 tablespoons taco seasoning (I use Penzey's Bold Taco)
• 1 onion, diced
• 1 cup corn

1. Add all of the ingredients besides the corn into a 6 Quart Crockpot set on low.
2. Mix ingredients together and then cover for 4-6 hours.
3. Add the corn towards the end of cooking, cover and cook for one more hour.

ground beef, tomatoes, tomatoes, black beans, chili beans, butter, red kidney, green chilies, buttermilk, taco, onion, corn

Taken from www.food.com/recipe/taco-bean-soup-397828 (may not work)