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Crockpot Taco Soup

Crockpot taco soup is an easy Tex-Mex main dish with a slow-cooked, deeply flavored broth loaded with beans, corn, and tomatoes. Ground beef simmers on Low until the soup thickens, then you finish with classic toppings like cheddar, sour cream, and crushed 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef Brown and drain before adding to the crockpot.
Beans and vegetables
  • 1 can (15 oz) black beans Drain.
  • 1 can (15 oz) kidney beans Drain.
  • 1 can (15 oz) corn Drain.
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 4 cup beef or chicken broth Use extra broth if the soup gets too thick.
Seasonings
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
Toppings
  • 0.5 cheddar
  • 0.5 sour cream
  • 0.5 tortilla chips Crush for topping.
  • 0.25 green onions Slice.
  • 0.25 jalapeños Slice.
  • 0.5 avocado Slice.

Equipment

  • 1 crock pot

Method
 

Build the soup
  1. Add the browned and drained ground beef to the crock pot, then add black beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth. Stir to combine until the seasonings are evenly distributed.
Slow cook
  1. Cook on Low for 6-8 hours until the soup is thick and the flavors have blended. The liquid should reduce slightly as it cooks.
Finish and serve
  1. Check the soup consistency near the end of cooking and add extra broth if needed since the soup will thicken as it cooks. Stir to loosen the texture and simmer briefly on Low if you adjusted the liquid.
  2. Taste the soup and adjust seasoning before serving. Aim for a balanced Tex-Mex flavor that matches your heat preference.
  3. Serve each bowl with shredded cheddar, sour cream, tortilla chips, sliced green onions, jalapeños, and avocado. Add the toppings right before eating for best texture.

Notes

Pro tip: For the best flavor, brown and drain the ground beef first so the soup isn’t greasy. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze up to 3 months, then thaw and reheat; add fresh toppings after reheating. For a lighter option, use lean ground beef (or swap in ground turkey) and use reduced-fat cheddar and sour cream.