Nothing pleases my husband more than this foolproof dish; he always wants seconds

Sometimes there’s no time to go to the farmers market and source the freshest ingredients. Sometimes just going to the store not a possibility. That doesn’t mean you should sacrifice flavorful home cooking. This slow-cooker taco soup is here to help. It’s easy, tasty, and even better as leftovers.

On your very busiest days, throw eight cans and a few seasonings into the slow cooker and let it take care of dinner, so you can focus on what you need to focus on. If you are not a fan of beef, you could use ground turkey or chicken breasts, and just shred them with two forks before serving. Soup’s up!

1lb ground beef
1 yellow onion, diced
1 can black beans, drained
1 can kidney beans, drained
1 can corn, drained
1 can diced tomato
1 can cream of chicken soup
1 can green enchilada sauce
2 cans chicken broth
2 cups water
1 packet taco seasoning
½ teaspoon cumin
½ teaspoon chili powder
1 lime, juiced
Lime slices, shredded cheese, tortilla chips, and sour cream for serving (optional)

1. Add all of the ingredients (except the lime juice and garnishes) to the bowl of a slow-cooker and mix.

2. If there is not enough liquid to fully cover all of the ingredients, add more water.

3. Cover and cook on low for 8 hours.

4. Add the lime juice and stir.

Serve with lime slices, crushed up tortilla chips, and sour cream.