Go Back

Slow Cooker Taco Soup

Slow Cooker Taco Soup is a Tex-Mex main dish with deeply flavored broth, ground beef, beans, corn, and tomatoes simmered until thick and hearty. Serve it loaded with cheddar, sour cream, tortilla chips, jalapeños, and green onions for classic taco-soup vibes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 lb ground beef Brown and drain before adding to the slow cooker.
  • 1 can (15 oz) black beans Drain before adding.
  • 1 can (15 oz) kidney beans Drain before adding.
  • 1 can (15 oz) whole kernel corn Drain 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
  • 3 cup beef broth Use to adjust thickness if needed.
  • 0.5 onion Dice for even distribution.
  • 3 clove garlic Minced.
Toppings
  • 0.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 cup tortilla chips Pile on just before serving.
  • 0.25 cup jalapeños
  • 0.25 cup green onions

Equipment

  • 1 slow cooker

Method
 

Brown and load the slow cooker
  1. Brown the ground beef in a skillet until cooked through and no longer pink, then drain off excess fat and add it to the slow cooker.
  2. Add the black beans, kidney beans, whole kernel corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, beef broth, onion, and garlic to the slow cooker, then stir to combine.
Slow cook
  1. Cook on Low for 6-8 hours, or High for 3-4 hours, until the flavors meld and the soup is thick and hot.
  2. Taste and adjust seasoning, adding more beef broth if it thickens too much to reach your preferred consistency.
Serve
  1. Serve the taco soup topped with shredded cheddar, sour cream, tortilla chips, jalapeños, and green onions.

Notes

For best texture, stir well after the ingredients go in so the seasoning and broth distribute evenly. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the microwave or on the stovetop until steaming. Freezing is yes—cool completely, freeze up to 3 months, and reheat until hot. For a lighter option, swap the ranch dressing mix with a low-sodium ranch packet and use low-sodium beef broth.