Beef Enchilada Soup

2 pounds ground beef (93% lean or leaner)
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
1 can (19 ounces) mild enchilada sauce
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) sweet corn, drained
1 can (4 ounces) diced green chilies
2 packets (1 ounce each) taco seasoning mix
8 sliced flour tortillas (1/4-inch strips)
Shredded cheese, sliced avocado, sour cream, taco seasoning (optional)

Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 12 to 15 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Transfer beef into 4-1/2- to 5-1/2-quart slow cooker; add all other ingredients. Cover and cook on high for 2 hours or on low for 4 hours until flavors are blended. Garnish soup with tortillas, cheese, avocado, sour cream and taco seasoning, as desired.
Recipe/photo/information courtesy of Beef. It’s What’s For Dinner.