Start the dried beans. Fill a pan with water to cover the beans by about two inches. (This will be approximately two inches above the beans.) Cover and heat on high until boiling. Boil for three minutes. Remove from heat. Leave covered for one hour. I add the bean water to the soup. If you don’t wish to do this, add water or additional chicken broth to the soup.
Brown the beef. In a pan, cook up the beef, chopping as it cooks until it is in fine little pieces. Drain excess fat. Season with taco seasoning.
Add all ingredients to a crock pot. Cook on high for about six hours. You can cook on low for an additional six more hours if needed or desired.
Serve topped with sour cream, cheese, and tortilla chips.
If you are counting calories, omit the toppings. The soup is delicious by itself.