Ingredients:

  • 1 lb (450 g) ground beef (80% lean)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (14 oz) can diced tomatoes (400 g), with juice
  • 1 (15 oz) can kidney beans (400 g), drained and rinsed
  • 1 (15 oz) can black beans (400 g), drained and rinsed
  • 1 (15 oz) can corn (400 g), drained
  • 1 cup (240 ml) beef broth
  • 1 (1 oz) packet taco seasoning (28 g)
  • 1 teaspoon chili powder (5 g)
  • Salt and pepper to taste
  • Tortilla chips or crumbled tortilla strips for serving
  • Grated cheese (cheddar or Mexican blend) for serving
  • Sour cream or Greek yogurt for serving
  • Fresh cilantro, chopped for serving
  • Lime wedges for serving

Instructions:

  1. In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat.
  2. In the same skillet, add diced onion and garlic. Sauté until the onion is translucent.
  3. Add browned beef, sautéed onion and garlic, diced tomatoes (with juice), kidney beans, black beans, corn, beef broth, taco seasoning, chili powder, salt, and pepper to the crockpot. Stir to combine.
  4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until flavors are melded.
  5. Taste and adjust seasoning if necessary before serving.
  6. Ladle soup into bowls, topping with tortilla chips, grated cheese, sour cream, cilantro, and lime juice.