Ingredients:

  • 1 lb (450g) ground beef, or ground turkey
  • 1 medium yellow onion, chopped
  • 1 (15 oz / 425g) can black beans, rinsed and drained
  • 1 (15 oz / 425g) can kidney beans, rinsed and drained
  • 1 (15 oz / 425g) can pinto beans, rinsed and drained
  • 1 (15 oz / 425g) can whole kernel corn, drained
  • 1 (10 oz / 283g) can diced tomatoes and green chilies, undrained
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (8 oz / 227g) can tomato sauce
  • 1 packet (1 oz / 28g) taco seasoning
  • 1 cup (240ml) beef broth
  • Optional: 1 jalapeño, finely diced
  • Shredded cheddar cheese (optional)
  • Sour cream or Greek yogurt (optional)
  • Chopped green onions (optional)
  • Tortilla chips, crushed (optional)
  • Avocado, diced (optional)
  • Hot sauce (optional)

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
  2. If you want a deeper flavour, sauté the chopped onion in the same skillet for a few minutes until softened before adding the beef back in.
  3. Transfer the browned beef (and sautéed onion, if using) to the slow cooker.
  4. Add the black beans, kidney beans, pinto beans (if using), corn, diced tomatoes and green chilies, diced tomatoes, tomato sauce, taco seasoning, beef broth, and jalapeño (if using) to the slow cooker.
  5. Stir everything together until well combined.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  7. For a finer texture, shred the beef with two forks before serving.
  8. Ladle the soup into bowls and top with your favourite toppings.