Place your raw ground beef or turkey directly into the bottom of a large slow cooker. If you prefer a finer texture, you can pre-brown the meat in a skillet for 5 minutes, but for the true “no prep” experience, simply break the raw meat into large chunks in the pot. Pour the undrained black beans, undrained corn, and the entire can of Ro-Tel over the meat. The liquid from the cans adds essential flavor and moisture to the base of the soup.

Sprinkle the taco seasoning packet and the ranch dressing mix packet evenly over the top of the ingredients. The ranch mix is the secret ingredient that adds a tangy, creamy depth without adding heavy cream. Pour in the 3 cups of beef broth. Give everything a very quick stir just to distribute the seasoning, but don’t worry about it being perfectly mixed yet.

Cover the slow cooker with the lid. Set the temperature to “High” for 4 hours or “Low” for 6 to 8 hours. If you started with raw meat, use a wooden spoon to break up the cooked meat into smaller crumbles about 30 minutes before serving. The meat will be incredibly tender and infused with all the spices from the broth.

Ladle the hot soup into large bowls. Because this is a high-protein focused meal, top each bowl with a dollop of non-fat Greek yogurt instead of sour cream to add even more protein. Sprinkle with a little shredded cheese and some fresh cilantro if you have it on hand. Serve immediately while hot.