Crock Pot Taco Soup

• 2 lbs ground beef
• 1 large onion (chopped)
• 3 garlic cloves (Minced)
• 1 tablespoon chili powder
• 2 tablespoons oregano
• 1 tablespoon salt
• 2 (15 ounce) canslight red kidney beans
• 2 (15 ounce) cans Mexican-style tomatoes
• 2 (4 ounce) canschopped green chilies
• 1 (15 ounce) can corn, drained
• 2 (15 ounce) cans beef broth
• 1 bad tortilla chips
• 1 cup shredded sharp cheddar cheese

1. In a large pan, brown beef and drain fat.
2. Add onions, garlic, chili powder, oregano, and salt to meat in pan.
3. Cook until onions are softened.
4. Place meat mixture in slow cooker.
5. Add kidney beans, tomatoes, green chillies, corn and beef broth.
6. Stir to combine.
7. Cover and cook on low for 8 hours (or on high for 4 hours).
8. Garnish with crushed tortilla chips and cheddar cheese before serving.

ground beef, onion, garlic, chili powder, oregano, salt, canslight red kidney beans, tomatoes, green chilies, corn, beef broth, tortilla chips, cheddar cheese

Taken from www.food.com/recipe/crock-pot-taco-soup-407361 (may not work)