Directions:
In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat and transfer to a slow cooker.
Add the chopped onion, taco seasoning, ranch seasoning, diced tomatoes, kidney beans, black beans, corn, green chilies, and Rotel tomatoes to the slow cooker.
Pour in the beef broth and stir to combine all ingredients.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Once cooked, stir in the sour cream and shredded cheddar cheese until melted and smooth.
Serve the taco soup with tortilla chips or strips and a sprinkle of fresh cilantro for garnish (optional).
Prep Time: 15 minutes | Cooking Time: 3-8 hours (depending on slow cooker setting)
Total Time: 3 hours 15 minutes to 8 hours 15 minutes
Kcal: 370 kcal | Servings: 6-8
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