Go Back

Slow Cooker Taco Soup

Slow cooker taco soup with deeply flavored, slow-cooked ground beef, beans, corn, and tomatoes in a savory broth. Top it with shredded cheddar, sour cream, tortilla chips, jalapeños, and green onions for a hearty Tex-Mex bowl.
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 soup
  • 1 lb ground beef Brown and drain before adding to the slow cooker.
  • 0.5 onion Diced.
  • 3 cloves garlic Minced.
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) kidney beans Drained.
  • 1 can (15 oz) whole kernel corn Drained.
  • 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
Toppings
  • 0.5 cup shredded cheddar For serving.
  • 0.5 cup sour cream For serving.
  • 2 cup tortilla chips For serving; pile on top.
  • 0.5 jalapeños For serving.
  • 0.25 cup green onions For serving.

Equipment

  • 1 Dutch oven
  • 1 slow cooker

Method
 

Brown and build the soup
  1. Brown the ground beef in a Dutch oven over medium-high heat, then drain any excess fat and transfer the beef to the slow cooker.
  2. Add the diced onion, minced garlic, drained black beans, drained kidney beans, drained whole kernel corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth to the slow cooker.
  3. Stir to combine, scraping up any bits so the seasonings are evenly distributed.
Slow cook and serve
  1. Cook on Low for 6–8 hours or on High for 3–4 hours, until the flavors are fully developed.
  2. Taste and adjust seasoning; if it thickens too much, add more beef broth until it reaches your preferred consistency.
  3. Serve the taco soup loaded with shredded cheddar, sour cream, tortilla chips, jalapeños, and green onions.

Notes

Pro tip: If you want a thinner broth, hold back a small splash of beef broth and add it at the end after tasting. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave until hot. Freezing is yes—freeze up to 3 months, then thaw overnight and stir well before reheating; add toppings fresh. For a lighter option, use lean ground beef or ground turkey while keeping the taco and ranch mixes the same.