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Crockpot Taco Soup

Crockpot taco soup with slow-cooked Tex-Mex flavor, hearty beans, corn, and tomatoes in a thickened broth. Easy set-and-forget method that finishes with a quick seasoning check and crispy-topped bowls.
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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
  

Ground beef base
  • 1 lb ground beef Brown and drain before adding to the slow cooker.
Beans and corn
  • 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.
Tomatoes and broth
  • 1 can (10 oz) Rotel tomatoes Includes tomatoes with chiles.
  • 1 can (14 oz) diced tomatoes Add undrained if the can is already diced in juice; otherwise add contents from the can.
  • 4 cup beef or chicken broth Use as written; reserve extra to loosen soup if needed.
Seasonings
  • 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.
Toppings
  • 1 cheddar For serving, shredded or chopped.
  • 1 sour cream For serving.
  • 1 tortilla chips For serving, crushed or left in pieces.
  • 1 green onions For serving, sliced.
  • 1 jalapeños For serving, sliced.
  • 1 avocado For serving, diced.

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the soup
  1. Add the browned and drained 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.
  2. Cook on Low for 6-8 hours or High for 3-4 hours, until the flavors meld and the soup is hot throughout.
  3. Check consistency near the end: if the soup has thickened more than you like, stir in additional broth as needed.
  4. Taste and adjust seasoning before serving, adding more taco seasoning or broth if you want it bolder or looser.
Serve with toppings
  1. Ladle the taco soup into bowls and top with cheddar, sour cream, tortilla chips, green onions, jalapeños, and avocado.

Notes

Pro tip: drain canned beans and corn well so the soup thickens nicely without becoming grainy. Store leftovers in the refrigerator up to 4 days; reheat until steaming. Freezing is yes—freeze in airtight containers up to 3 months, then thaw and reheat; add fresh tortilla chips and toppings after reheating for best crunch. Dietary swap: use a plant-based ground beef for a vegetarian taco soup option (check seasoning for any added dairy/ingredients).