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Slow Cooker Mexican Beef Soup

Source of Recipe

Aunt Saunny

1 lb. Beef Stew Meat, cut into 1/2 inch cubes
14 ounces beef broth
2 cups water
14 ounces Mexican style chunky salsa
2 tsp. ground cumin
1/4 tsp. seasoned salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 lb. canned pinto beans, rinsed and drained
1 can of corn
1/2 cup sour cream

Combine stew beef, broth, water, tomatoes and spices in an electric
slow cooker on low heat. Cover and cook 8 to 8 1/2 hours, or until
beef is tender. Increase heat to high. Stir in remaining ingredients,
except sour cream. Cover and heat another 10-20 minutes until hot.
Serve with a dollop of sour cream.