Slow Cooker Taco Bean Soup

Ingredients

• 1 pound ground beef
• 1 small onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained and rinsed
• 1 (4 ounce) can diced green chilies
• 1 (32 ounce) carton beef broth
• 1/2 cup uncooked long-grain white rice

Directions

1. In a large skillet over medium-high heat, cook the ground beef with the onion, stirring occasionally, until the beef is cooked through and the onion is softened, about 8 minutes.
2. Add the garlic powder, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook, stirring, for 1 minute.
3. Transfer the beef mixture to a slow cooker.
4. Add the tomatoes, beans, corn, chilies, broth, and rice to the slow cooker. Stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. Serve with your favorite toppings.

Interesting Facts

• This taco bean soup is a great make-ahead meal. It can be made up to 3 days in advance and stored in the refrigerator until ready to eat.
• To add more flavor to the soup, try adding some fresh cilantro or a squeeze of lime juice.
• This soup can be made with any type of ground meat, such as ground turkey, ground chicken, or even crumbled sausage.