In a large skillet over medium heat, add ground beef and cook until nice and browned. Drain grease from pan and transfer ground beef to your slow cooker.
Add remaining ingredients to your slow cooker and stir to fully combine.
Cover slow cooker and cook over low heat for 7 hours or on high heat for 4 hours.
Serve taco soup with shredded cheddar cheese, sour cream and tortilla chips! If you like added heat, sprinkle in your favorite hot sauce.
Notes
**Store leftover soup completely cooled in an airtight container in the fridge for up to 2-3 days.*For more information on recipe ingredients, please see above post "Ingredients you need for this recipe".