This hearty, spiced soup comes together with browned ground beef, softened onion and bell pepper, and a hit of garlic before it all lands in the slow cooker with taco seasoning for that classic smoky-savory backbone. Black beans, kidney beans, sweet corn, and two kinds of diced tomatoes (including a zesty green chile version) build a thick, chunky base that simmers low and slow in chicken broth until every bite is deeply flavorful. It's the kind of dump-and-go dinner that practically cooks itself, needing just a stir before you walk away for a few hours. Once it's ready, ladle it into bowls and finish with crushed tortilla chips and a scatter of fresh cilantro for crunch and brightness. It's a satisfying, crowd-pleasing dinner that fits neatly into a dairy free routine without sacrificing any of that cozy, Tex-Mex comfort. Make a big batch for game day or busy weeknights — leftovers only get better the next day.
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Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains, about 7–8 minutes. Drain off excess fat.
Add the diced onion and green bell pepper to the skillet and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 4–5 minutes. Add the garlic and cook until fragrant, about 1 minute.
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