Slow Cooker Mexican Beef Soup

1 lb. Beef Stew Meat, cut into 1/2 inch cubes
14 ounces beef broth
Ingredients:

2 cups water
14 ounces Mexican style chunky tomato sauce
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

Method:

1. 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.
2. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot.
3. Serve with a dollop of sour cream.