Slow Cooker Sunday - Taco Soup

Is there a better way to warm up a cold, grey Texas day than...TACO SOUP!?!?! I don't think so. Good and easy, just like me. TACO SOUP 2 cans pinto beans 1 jar Salsa (get the inexpensive store brand) 1 lb ground beef 1 onion 2 packets of taco seasoning 1 can of corn 32 oz carton of Chicken Broth Fritos or Tortilla Chips shredded cheese (cheddar or Monterrey Jack) sour cream Dice the onion and brown with the ground beef. Drain and put it in the Slow Cooker. For God(dess) sake, don't forget your slow cooker liner. Add drained beans and corn, taco seasoning, salsa and enough chicken broth (about half the carton) to make it a good soupy consistancy. Don't make it too thin, remember that the liquid doesn't cook away in a slow cooker. Reserve the extra broth to use another day. Cook on low for 2-3 hours. Add more heat, if desired with cayenne pepper or hot sauce. When serving, sprinkle with shredded cheese, crumbled chips and a dollop of sour cream. This is Mr. Wonderful's FAVORITE!