Slow Cooker Taco Soup

Instructions:

1. Brown the Meat: In a skillet over medium heat, cook the ground beef (or turkey) until it’s no longer pink. Break it up into smaller pieces as it cooks. Once done, drain off excess fat.
2. Prepare the Slow Cooker: Transfer the cooked meat to the slow cooker. Add in the diced onion, minced garlic, and bell pepper.
3. Add the Beans and Veggies: Pour in the black beans, kidney beans, pinto beans, corn kernels, diced tomatoes, and green chilies.
4. Seasoning: Sprinkle the taco seasoning, chili powder, and cumin evenly over the ingredients in the slow cooker. Stir everything together until the seasoning is well incorporated.
5. Pour in the Broth: Gently pour the chicken or beef broth over the mixture in the slow cooker. Stir to combine all the ingredients.
6. Cooking: Cover the slow cooker with its lid and set it to cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The longer it cooks, the more the flavors will meld together.
7. Adjust Seasoning: About halfway through the cooking time, taste the soup and adjust the seasoning if needed. Add salt and pepper according to your taste preference.
8. Serve: Once the soup is done cooking, ladle it into bowls. Top each serving with your choice of optional toppings, such as shredded cheese, sour cream, diced avocado, chopped cilantro, or crushed tortilla chips.
9. Garnish: Garnish with fresh cilantro, green onions, avocado slices, a dollop of sour cream or Greek yogurt, shredded cheese, and a squeeze of lime juice if desired.
10. Enjoy: Serve the taco soup hot and enjoy this hearty, flavorful dish!

This slow cooker taco soup is versatile and can be customized to suit your preferences. Feel free to adjust the spice level by adding more or less chili powder and green chilies. Enjoy this comforting soup with your favorite toppings for a satisfying meal!