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Crockpot Taco Soup Recipe

Crockpot Taco Soup

iamwinfred
This Crockpot Taco Soup is a bold, hearty, and deeply flavorful slow cooker meal made with seasoned ground beef, three kinds of beans, sweet corn, and diced tomatoes all simmered low and slow in a rich, spiced broth. A packet of taco seasoning and ranch dressing mix create layers of savory, tangy flavor that taste like you spent all day in the kitchen — even though the slow cooker did all the work. Pile your bowl high with shredded cheese, sour cream, and crushed tortilla chips for a satisfying, crowd-pleasing dinner that feeds a family and freezes beautifully for later.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Mexican
Servings 8 bowls
Calories 320 kcal

Equipment

  • 6-quart slow cooker Minimum 6-quart capacity recommended; 8-quart works well for a double batch
  • Large skillet For browning the ground beef and onion before adding to slow cooker
  • Wooden spoon or spatula For breaking up and stirring the ground beef while browning
  • Colander or strainer For draining and rinsing canned beans and draining canned corn
  • Can opener
  • Cutting board
  • Sharp knife For dicing the onion and mincing the garlic
  • Measuring cups and spoons
  • Ladle For serving the finished soup into bowls

Ingredients
  

  • 1.5 lbs ground beef 680g; 80/20 blend recommended for best flavor
  • 1 medium yellow onion about 1 cup or 150g, diced
  • 3 cloves garlic minced

Seasonings

  • 1 packet (1 oz) taco seasoning 28g; or 2-3 tablespoons homemade taco seasoning blend
  • 1 packet (1 oz) ranch dressing mix 28g; see notes for substitute

Canned Goods

  • 1 can (15 oz) kidney beans 425g; drained and rinsed
  • 1 can (15 oz) pinto beans 425g; drained and rinsed
  • 1 can (15 oz) black beans 425g; drained and rinsed
  • 1 can (15 oz) whole kernel corn 425g; drained — or substitute 1.5 cups (225g) frozen corn
  • 1 can (14.5 oz) diced tomatoes with green chiles 411g; such as Rotel Original; undrained
  • 1 can (14.5 oz) diced tomatoes 411g; undrained
  • 1 can (8 oz) tomato sauce 227g
  • 2 cups beef broth 480ml; chicken broth may be substituted
  • salt to taste
  • black pepper to taste

Toppings (Optional)

  • shredded cheddar cheese or Monterey Jack; for serving
  • sour cream for serving
  • tortilla chips crushed; for serving
  • jalapeños sliced; for serving
  • fresh cilantro chopped; for serving
  • lime wedges for serving
  • avocado diced; for serving

Instructions
 

  • Heat a large skillet over medium-high heat, add the ground beef and diced onion, and cook for 7-9 minutes, breaking up the beef, until no pink remains and the onion is softened. Add the minced garlic and cook for 1 minute more, then drain off excess fat and season lightly with salt and pepper.
  • Transfer the browned beef mixture to the slow cooker, then add the drained and rinsed kidney beans, pinto beans, and black beans, followed by the drained corn, both cans of undrained diced tomatoes, the tomato sauce, and the beef broth.
  • Sprinkle the taco seasoning and ranch dressing mix evenly over the top of all the ingredients, then stir everything together until the seasonings are well distributed throughout.
  • Place the lid securely on the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, avoiding lifting the lid during cooking.
  • Remove the lid, stir the soup thoroughly from the bottom up, and taste for seasoning — add more salt, pepper, or a pinch of cayenne if desired, and stir in extra broth to thin or cook uncovered on HIGH for 15-20 minutes to thicken.
  • Ladle the hot soup into bowls and top with shredded cheese, sour cream, crushed tortilla chips, sliced jalapeños, fresh cilantro, and a squeeze of lime juice.

Notes

  • Always brown the ground beef before adding it to the slow cooker — this step builds deep, savory flavor that the slow cooker alone cannot replicate.
  • Do not drain the canned tomatoes. Their liquid is packed with flavor and contributes significantly to the broth.
  • The LOW heat setting is preferred when time allows. It produces a richer, more fully developed flavor than the HIGH setting.
  • To skip the ranch packet, substitute with 1 tsp dried dill, 1 tsp garlic powder, and 1 tsp onion powder.
  • To make a chicken version, replace ground beef with 1.5 lbs raw boneless, skinless chicken breasts or thighs; shred with two forks at the end of cooking.
  • For a creamy version, stir in one 8 oz block of cubed cream cheese during the last 30 minutes of cooking on HIGH.
  • To thicken the soup, smash some of the beans against the side of the pot, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 20 minutes on HIGH.
  • Refrigerate leftovers in an airtight container for up to 5 days. The soup tastes even better the next day once the flavors have fully melded.
  • Freeze in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
  • Always store and add toppings fresh — never mix sour cream, avocado, or chips into the soup before storing.

Nutrition

Serving: 1BowlCalories: 320kcalCarbohydrates: 30gProtein: 24gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 780mgPotassium: 720mgFiber: 8gSugar: 5gVitamin A: 12IUVitamin C: 15mgCalcium: 8mgIron: 20mg
Keyword crockpot soup recipe, crockpot taco soup, easy taco soup recipe, slow cooker taco soup, taco soup with ground beef
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