This hearty, one-pot soup starts with browned ground beef, diced onion, and green bell pepper, simmered down with black beans, kidney beans, sweet corn, and two kinds of diced tomatoes for a rich, chile-flecked base. A splash of low-sodium chicken broth pulls everything together into a soup that's thick, spoonable, and packed with bold Tex-Mex flavor in every bite. The slow cooker does all the work here, letting the beans and vegetables soften for hours on low until the whole pot tastes like it's been simmering all day. Ladle it into bowls and top with sour cream, shredded cheddar, and a scatter of fresh cilantro for the full effect. It's an easy weeknight dinner that reheats beautifully, and it's a solid choice for a gluten free rotation without sacrificing any of that classic taco soup flavor.
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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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