Ingredients:

  • 1 lb (450g) Ground Beef (or Ground Turkey), 80/20 blend
  • 1 medium Yellow Onion, chopped (approx. 1 cup)
  • 2 cloves Garlic, minced
  • 1 packet (1 oz or 28g) Taco Seasoning (low sodium preferred)
  • 1 can (15 oz or 425g) Diced Tomatoes, undrained
  • 1 can (15 oz or 425g) Black Beans, rinsed and drained
  • 1 can (15 oz or 425g) Kidney Beans, rinsed and drained
  • 1 can (15 oz or 425g) Corn, drained (or 1 cup frozen corn)
  • 1 can (4 oz or 113g) Diced Green Chiles, undrained
  • 4 cups (950ml) Beef Broth (low sodium)
  • Optional Garnishes: Shredded Cheddar Cheese, Sour Cream, Tortilla Chips, Avocado, Cilantro

Instructions:

  1. In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is translucent, about 3-5 minutes.
  3. Stir in the taco seasoning and cook for 1 minute more, until fragrant.
  4. Transfer the beef mixture to the slow cooker. Add the diced tomatoes, black beans, kidney beans, corn, green chiles, and beef broth.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  6. If desired, shred some of the beef with two forks before serving.
  7. Ladle the soup into bowls and garnish with your favorite toppings like shredded cheese, sour cream, tortilla chips, avocado, and cilantro.