Begin by heating up a large skillet pan to brown your beef. Cook over medium high heat for 5 minutes, or until beef is almost cooked through (a little pink is fine). Move beef to the slow cooker.
Mix together spices seasoning in a small bowl, and add to beef.
Toss in onion, bell pepper, and tomatoes. Stir to coat the ingredients evenly.
Top with chicken broth and tomato soup.
Cook on LOW for 4 hours or HIGH 2-3 hours.
You can remove the quartered onion, or enjoy it with the soup.
Serve hot with and garnish with cilantro and any of your favourite taco toppings.
Tip: use a vegan tomato soup to make this recipe paleo-friendly