Ingredients
Scale
- 2 lbs ground turkey or lean ground beef (pre-browned or frozen crumbles work best for zero prep)
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) whole kernel corn, drained
- 2 cans (10 oz each) diced tomatoes with green chilies
- 1 carton (32 oz) low-sodium chicken or beef broth
- 1 packet taco seasoning
- 1 packet dry ranch dressing mix
- Optional: Shredded cheese, sour cream, or tortilla chips for topping
Instructions
- Step 1: Combine the Ingredients. Place your ground meat at the bottom of a 6-quart or larger slow cooker. Pour in the drained black beans, kidney beans, and corn. Add the diced tomatoes with their juices. Sprinkle the taco seasoning and the ranch dressing mix over the top of the ingredients. Pour the entire carton of broth into the pot. Use a large spoon to stir everything together until the seasoning is well distributed.
- Step 2: Slow Cook to Perfection. Place the lid on the crockpot and ensure it is sealed tightly. Set the temperature to Low and cook for 6 to 8 hours. If you are in a hurry, you can set it to High and cook for 3 to 4 hours. The slow cooking process allows the spices to meld with the proteins and vegetables, creating a deep, savory flavor profile.
- Step 3: Garnish and Serve. Once the cook time is complete, give the soup one final stir. Taste the broth and adjust the salt or pepper if needed. Ladle the hot soup into large bowls. Top each serving with a sprinkle of shredded cheese and a dollop of sour cream if desired. Serve immediately with tortilla chips for a satisfying crunch.
- Cook Time: 6 hours 5 minutes