Ingredients:

  • 5 lbs Lean Ground Beef or Ground Turkey
  • 1 large Yellow Onion, diced
  • 1 packet Taco Seasoning Mix (low sodium preferred)
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (10 oz) can Diced Green Chiles (undrained)
  • 1 (14.5 oz) can Diced Tomatoes (fire-roasted recommended, undrained)
  • 1 (15 oz) can Tomato Sauce
  • 1 (8 oz) can Tomato Sauce (or 1 cup low-sodium Chicken Broth/Stock)
  • 4 cups Low-Sodium Chicken or Beef Broth
  • 1 cup frozen or fresh Corn Kernels (optional)
  • 1 teaspoon ground Cumin (optional)
  • ½ teaspoon Smoked Paprika (optional)
  • Pinch of Cayenne Pepper (optional)

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef/turkey. Drain off excess grease thoroughly.
  2. Return the drained meat to the pan. Add the diced onion and cook until softened, about 4–5 minutes. Stir in the taco seasoning packet, cumin, and paprika; cook for 1 minute until fragrant.
  3. Transfer the seasoned meat and onions mixture into the slow cooker insert.
  4. Add the rinsed beans, diced green chiles (with liquid), undrained diced tomatoes, tomato sauce, broth, and corn (if using) to the slow cooker. Stir gently to combine everything.
  5. Cover the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  6. If the soup is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water (a slurry). Stir this mixture into the hot soup during the last 30 minutes of cooking time until thickened.
  7. Stir well before serving. Taste and adjust salt, pepper, or add more spice if needed. Serve hot with desired toppings like sour cream and cilantro.