Ingredients:

  • 1 lb ground beef
  • 1 can (14.5 oz) Rotel diced tomatoes and green chilies
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 2 cups beef broth, low sodium
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch seasoning mix

Instructions:

  1. Brown the ground beef in a skillet over medium high heat, breaking the meat into small crumbles. Cook 8-10 mins until no longer pink and a rich brown sear has developed. Note: This is where the flavor is born.
  2. Drain the excess grease from the skillet. Note: Don't skip this or your soup will have an oil slick on top.
  3. Transfer the browned beef to the slow cooker.
  4. Pour in the Rotel and the diced tomatoes.
  5. Add the drained corn, rinsed black beans, and rinsed kidney beans. Note: Rinsing the beans removes the metallic can taste.
  6. Pour in the 2 cups of beef broth.
  7. Sprinkle the taco seasoning and ranch seasoning mix over the top.
  8. Stir everything together until the spices are evenly distributed and no clumps of seasoning remain.
  9. Cover and cook on Low for 6 hours (or High for 3-4 hours) until the flavors have melded and the broth is simmering.
  10. Give the soup a final stir before serving and ladle into bowls.