Busy Day Slow Cooker Taco Soup

Ingredients

• 1 pound ground beef
• 1 ½ cups onion, diced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (4.5 ounce) can diced green chilies
• 1 (1.25 ounce) package taco seasoning
• 1 (10 ounce) can enchilada sauce
• 3 cups beef broth
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Optional Toppings:
  • Sour cream
  • Shredded cheese
  • Tortilla chips

Directions

1. In a large skillet over medium-high heat, cook the ground beef, onions, and garlic until the beef is no longer pink, about 5 minutes.
2. Drain any excess fat and transfer the mixture to a slow cooker.
3. Add the tomatoes, black beans, corn, green chilies, taco seasoning, enchilada sauce, beef broth, and cumin to the slow cooker and stir to combine.
4. Cover and cook on low heat for 4-6 hours, or until the soup is hot and the flavors have blended.
5. Season the soup with salt and pepper, to taste.
6. Serve the soup with optional toppings, if desired.

Interesting Facts

• This taco soup can also be made in the Instant Pot.
• This soup is also great for meal prepping. Divide into individual portions and store in the refrigerator for up to 5 days, or freeze for up to 3 months.
• This soup can also be made vegetarian by substituting the beef for 1 (15 ounce) can of black beans.