Heat oil in an extra-large skillet over medium-high heat. Add beef and half of the taco spice, cumin, chili powder, and salt and cook, breaking up with a wooden spoon until no pink remains. Push to one side of the pan and add onion and garlic; cook, stirring until softened 4 to 5 minutes. Stir in the beef and cook for 2 minutes. Stir in chicken broth, and taco sauce then scrape into a slow cooker insert.
Stir in tomatoes, black beans, and half of the green chilies. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in corn the 10 minutes before serving.
Ladle into bowls and top with broken taco shells, remaining green chilies, and a few garnish options: jalapeño, radish, sour cream, Queso fresco, cilantro, tomatoes, limes, shredded cheddar.
Cooking the beef and onion mixture in a skillet creates browning and depth of flavour, stirring in the broth ensures all the flavour is transferred to the slow cooker.
While we love traditional black beans in our chili soup, feel free to swap for lentils, chickpeas or navy beans.
Queso fresco is a mild and crumbly Mexican fresh cheese traditionally made of cow’s milk or a mix of cow and goat milk that balances Mexican recipes.