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Crockpot Taco Soup

Crockpot taco soup with a slow-cooked, deeply flavored Tex-Mex broth and hearty beans. Let the soup thicken on Low, then serve it loaded with cheddar, sour cream, and crunchy tortilla chips.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef Brown and drain before adding to the crockpot.
  • 1 can (15 oz) black beans Drained before adding.
  • 1 can (15 oz) kidney beans Drained before adding.
  • 1 can (15 oz) corn Drained before adding.
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef or chicken broth Use as directed; add extra if needed to thin.
Toppings
  • 0.5 cup cheddar Shredded or shredded-style for serving.
  • 0.5 cup sour cream
  • 2 cup tortilla chips Crushed or left in pieces for topping.
  • 0.25 cup green onions Sliced.
  • 0.25 cup jalapeños Sliced.
  • 0.5 cup avocado Diced or sliced.

Equipment

  • 1 Dutch oven

Method
 

Combine and cook
  1. Add the browned ground beef, black beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth to the crockpot, then stir to combine and evenly distribute the ingredients. Make sure the broth level is enough to cover most of the solids before cooking.
  2. Cook on Low for 6–8 hours (or High for 3–4 hours) with the lid on. Look for a thick, simmering texture and fully softened beans.
  3. As it cooks, the soup will thicken, so add extra broth if needed and stir to loosen it to your preferred consistency. Aim for a spoonable soup that still holds some body.
  4. Taste the soup and adjust seasoning before serving, adding more taco seasoning if you want it bolder. You should be able to clearly taste the Tex-Mex seasoning without it tasting flat.
Serve
  1. Serve the soup hot in bowls with shredded cheddar, sour cream, tortilla chips, sliced green onions, jalapeños, and avocado. Add toppings right before eating so the chips keep their crunch.

Notes

For the best flavor, brown the ground beef well and drain excess fat so the broth stays hearty, not greasy. Store leftovers in the refrigerator up to 4 days in a covered container; reheat gently until hot. Freezing is okay for up to 2 months, but add fresh toppings after reheating for best texture. For a lighter option, swap the ground beef for lean ground turkey or use a 1–1.5% Greek yogurt instead of sour cream.