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Crockpot Taco Soup

Crockpot taco soup with deeply flavored Tex-Mex broth, beans, corn, and tomatoes for a thick, hearty bowl. Slow-cooked on Low until rich, then finished with classic toppings like 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
  

Ground beef
  • 1 lb ground beef Browned and drained.
Beans and vegetables
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) kidney beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
Seasoning and broth
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef or chicken broth
Toppings
  • 0.25 cup cheddar Shredded.
  • 0.25 cup sour cream
  • 0.5 cup tortilla chips Crushed.
  • 0.25 cup green onions Sliced.
  • 0.5 slice jalapeños
  • 0.5 avocado

Equipment

  • 1 Dutch oven

Method
 

Build the soup
  1. Add ground beef, black beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth to the crockpot, and stir to combine. Scrape down the sides so the dry mixes fully dissolve into the broth.
  2. Cook on Low for 6-8 hours or on High for 3-4 hours. Keep the lid on during cooking to maintain steady heat and prevent slow thickening from drying out.
  3. Check the consistency near the end of cooking, then add extra broth if needed since the soup will thicken as it cooks. Aim for a spoonable, stew-like texture.
  4. Taste the soup and adjust seasoning before serving. If it needs more heat or tang, stir in additional taco seasoning to match your preference.
Serve with toppings
  1. Serve the taco soup hot and top each bowl with shredded cheddar, sour cream, and crushed tortilla chips. Add sliced green onions, jalapeños, and avocado for a fresh finish.

Notes

For the richest flavor, brown and drain the ground beef before adding it to the crockpot so the soup isn’t greasy. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze up to 3 months, but wait to add toppings (cheddar, sour cream, chips, and fresh items) until serving. For a lighter option, use lean ground beef or swap half the meat for extra beans and slightly reduce broth only if needed for your preferred thickness.