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Crockpot Taco Soup

Crockpot taco soup made in a slow cooker for deep Tex-Mex flavor, with beans, corn, and tomatoes simmering into a thick, hearty broth. Top each bowl with cheddar, sour cream, crunchy tortilla chips, and fresh jalapeños for a filling dinner-style soup.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base soup ingredients
  • 1 lb ground beef Brown and drain before adding.
  • 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.
  • 1 can (14 oz) diced tomatoes Use as-is.
  • 1 packet (1 oz) taco seasoning Use entire packet.
  • 1 packet (1 oz) ranch dressing mix Use entire packet.
  • 4 cup beef or chicken broth Add 4 cups to start; keep extra on hand if needed.
Toppings
  • 0.5 cheddar Shred or crumble for serving.
  • 0.5 sour cream Add a spoonful per bowl.
  • 1 tortilla chips Crush lightly to top.
  • 0.25 green onions Slice and sprinkle over top.
  • 0.25 jalapeños Slice for heat.
  • 0.25 avocado Dice or slice.

Equipment

  • 1 Dutch oven

Method
 

Assemble and cook
  1. Add the browned ground beef, black beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and 4 cups broth to the Crockpot, then stir to combine (no lumps of seasoning should remain visible).
  2. Cook on Low for 6-8 hours, covered, until the soup has thickened and the flavors look well blended (bubbles are minimal on Low).
  3. If using High, cook for 3-4 hours, covered, until the soup looks thicker and more cohesive (simmering should be more active).
  4. If the soup is thicker than you want, stir in extra broth a splash at a time until the texture looks spoonable and not overly pasty.
  5. Taste the soup and adjust seasoning before serving, then stir again so any added seasoning disappears into the broth.
Serve
  1. Ladle the taco soup into bowls and top each serving with shredded cheddar, sour cream, crushed tortilla chips, sliced green onions, jalapeños, and avocado.

Notes

Pro tip: Brown and drain the ground beef for a cleaner, less greasy broth in the slow cooker. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave until hot. Freeze for up to 3 months (add toppings after reheating). For a lighter option, use 93% lean ground beef or swap in extra beans plus a bit more broth to keep the soup hearty.