Ingredients
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2 tbsp olive oil
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1 large onion, finely chopped
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1 red bell pepper, seeded and chopped
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1 lb 93% lean ground beef
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1 (15.5 oz) can low-sodium kidney beans, drained and rinsed
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1 (15.5 oz) can low-sodium black beans, drained and rinsed
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1 (4 oz) can diced green chilies
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1/2 (16 oz) bag frozen corn
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1 (14.5 oz) can fire-roasted diced tomatoes
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1 (8 oz) can tomato sauce
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1 (1 oz) pkt low-sodium taco seasoning
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2 cups low-sodium chicken broth
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Corn chips, sour cream, shredded Cheddar cheese, and chopped red onion, to garnish
Steps
1
In a 10-inch skillet, heat the oil on medium. Add the onion and bell pepper. Cook 4–5 min., until softened, stirring occasionally. Add the beef and season with salt and pepper. Cook 6–8 min., until browned, breaking up the meat with a spatula.
2
To a 4-qt slow cooker, add the cooked beef mixture, beans, green chilies, corn, tomatoes, tomato sauce, taco seasoning, and broth. Season with salt and pepper. Stir to combine.
3
Cover and cook on high 3–4 hours or low 7–8 hours. Ladle soup into bowls and garnish with desired toppings.
