In a skillet over medium heat, cook the ground beef, breaking it up with a spoon, until it is no longer pink. Drain off any excess grease.
Sprinkle the taco seasoning over the cooked beef in the skillet and stir well to coat the meat evenly.
Transfer the seasoned beef to the slow cooker.
Add the chili beans with their sauce, the drained and rinsed black beans, the drained corn, and the diced tomatoes with green chilies (including their juices) to the slow cooker.
Stir everything together gently until well combined.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the soup is hot and the flavors have blended.
Taste and adjust seasoning if needed. Ladle into bowls and serve hot, with your favorite toppings such as shredded cheese, sour cream, or crushed tortilla chips, if desired.
Variations & Tips
If you grew up in a house where the soup pot was a way to clean out the pantry, this recipe will feel familiar and forgiving. You can swap the black beans for kidney or pinto beans, or use all one kind if that’s what you have on hand. If your family prefers a milder soup, choose plain diced tomatoes instead of tomatoes with green chilies, or use only half the taco seasoning packet and add more at the end if needed. For a heartier, almost chili-like bowl, stir in 1–2 cups of beef broth or tomato juice to loosen it up and stretch the servings. You can also add a handful of chopped onion or bell pepper when you brown the beef for extra flavor, though that will nudge you over six ingredients. Those who don’t eat beef can easily substitute ground turkey or even cooked shredded chicken. Leftovers keep well in the refrigerator for several days and freeze nicely—my tip is to cool the soup completely, ladle it into freezer containers in meal-size portions, and label it with the date. On a busy winter evening, pulling out a container of this taco soup feels a bit like finding money in an old coat pocket.
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