Go Back

Crockpot Taco Soup

Crockpot taco soup with a slow-cooked Tex-Mex broth, beans, corn, and tomatoes for a hearty, spoonable texture. Browned and drained ground beef plus ranch and taco seasoning deliver a savory, well-seasoned soup you can customize with crunchy chips and fresh toppings.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1 lb ground beef Brown and drain before adding to the crockpot.
Beans and vegetables
  • 1 can (15 oz) black beans Drain before adding.
  • 1 can (15 oz) kidney beans Drain before adding.
  • 1 can (15 oz) corn Drain before adding.
  • 1 can (10 oz) Rotel tomatoes Use as-is (no draining required unless listed).
  • 1 can (14 oz) diced tomatoes Use as-is.
Seasoning and liquid
  • 1 packet (1 oz) taco seasoning Add with the rest of the ingredients.
  • 1 packet (1 oz) ranch dressing mix Add with the rest of the ingredients.
  • 4 cup beef or chicken broth Add enough to reach your desired soup thickness; you may add more later.
Toppings
  • 0.25 cup cheddar Shredded.
  • 0.25 cup sour cream For serving.
  • 1 cup tortilla chips Crushed or left whole for serving.
  • 0.25 cup green onions Sliced.
  • 0.25 cup jalapeños Sliced.
  • 0.25 cup avocado Diced.

Equipment

  • 1 Crockpot
  • 1 skillet

Method
 

Assemble in the crockpot
  1. Brown the ground beef in a skillet until no longer pink, then drain off excess fat and transfer it to the crockpot.
  2. Add black beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth to the crockpot.
  3. Stir to combine until the seasoning is evenly distributed and the broth looks uniform.
Slow cook
  1. Cook on Low for 6-8 hours, keeping the lid on for the first 6 hours so the soup develops flavor.
  2. Or, cook on High for 3-4 hours if you need it sooner, keeping the lid on to maintain steady heat.
  3. Watch the texture as it cooks; the soup will thicken, so add extra broth if needed to reach your preferred consistency.
Finish and serve
  1. Taste the soup and adjust seasoning before serving if you want it spicier or more savory.
  2. Serve hot with shredded cheddar, sour cream, tortilla chips, sliced green onions, jalapeños, and avocado on top.

Notes

For best flavor, keep the crockpot lid on during cooking and only stir once toward the end to avoid losing heat. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or in the microwave. Freeze up to 3 months for longer storage (add toppings fresh after reheating). To make it lighter, use lean ground beef or swap to extra broth plus an extra can of beans for a higher-protein, lower-fat version.