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In a large skillet, brown ground beef on medium heat. Break up the meat as it cooks, stirring occasionally. Cook until no longer pink, 5-7 minutes.
Drain beef and add to crockpot. Drain and rinse the beans, dump those in, and top with veggies.
Add the crushed and diced tomatoes, broth, and seasonings. Give everything a good stir. Cook on low for 5-6 hours or high for 3-4. I cooked mine for 3 hours on high.
In the last half hour, stir in the frozen corn and turn the heat to high.
Garnish crockpot taco soup with green onion, cilantro, shredded cheese, and sour cream! Enjoy!