Slow Cooker Taco Soup

1-1/2 lb. lean ground beef

2 T. no-salt-added taco seasoning

1 15-oz. can no-salt-added diced tomatoes, undrained

1 15-oz. can no-salt-added pinto beans, drained and rinsed

1 15-oz. can no-salt-added black beans, drained and rinsed

3 c. unsalted beef broth

1 c. frozen corn

2 t. kosher salt

1 c. shredded iceberg lettuce

3/4 c. crushed tortilla chips

1/2 c. sour cream

1-1/2 oz. shredded Mexican cheese blend (1/3 c.)

Chopped fresh cilantro

Heat a large skillet over medium-high heat. Add beef and cook, stirring often, until browned and crumbled, about 8 minutes. Add taco seasoning and cook, stirring constantly, until fragrant, about 2 minutes. Transfer mixture to a 5-qt. slow cooker.

Stir tomatoes, pinto beans, black beans, beef broth, corn, and salt into beef in slow cooker. Cover and cook until flavors meld and mixture thickens slightly, about 4 hours on HIGH or 6-8 hours on LOW. 

To serve, ladle soup into bowls. Top with lettuce, crushed tortilla chips, sour cream, cheese, and cilantro.

Serves 8.

Adapted from Cooking Light Slow Cooker, p. 39.