This soup is the best I’ve tasted all year, and it’s a breeze to make with a slow cooker!

In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.

Add the diced onion and minced garlic to the skillet with the beef. Sauté until the onion is translucent.

Transfer the beef mixture to the slow cooker.

Add the black beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, beef broth, diced potatoes, and diced carrots to the slow cooker.

Stir the ingredients together to combine.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.

About 15 minutes before serving, stir in the shredded cheddar cheese until melted.

Season with salt and pepper to taste.

Serve hot, garnished with chopped cilantro.

For a spicier version, consider adding a chopped jalapeño or using hot diced tomatoes with green chilies. To make this recipe vegetarian, substitute the ground beef with a plant-based ground meat alternative and use vegetable broth instead of beef broth. If you prefer a creamier soup, stir in half a cup of cream cheese just before serving. For added texture, top with crushed tortilla chips or sliced avocado.