Place the ground beef in a medium bowl, then mix in half of the salt and half of the pepper. Shape it into balls using approximately 1 tablespoon each.
For a shortcut, substitute store-bought taco seasoning instead of the other seasonings.
Add more veggies such as cut bell peppers, onions, corn, or black beans (drained and rinsed). Don't add these until about 1-2 hours before serving so that they don't become too mushy.
Once the chicken is cooked through and tender, use two forks to shred it directly in the slow cooker. The meat should easily fall apart.
Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or other seasoning to suit your preferences.
Serve with tortilla chips or warm tortillas on the side for a complete meal.
Chicken is done cooking when it reaches an internal temperature of 165 degrees.