Go Back

Crockpot Taco Soup

Crockpot taco soup with a deeply flavored Tex-Mex broth and hearty beans, corn, and tomatoes. Slow-cook until it thickens, then finish with melty cheddar, tangy sour cream, crunchy tortilla chips, and fresh toppings.
Print Recipe Pin Recipe
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
  

Soup base
  • 1 lb ground beef Brown and drain before adding to the crockpot.
  • 1 can (15 oz) black beans Drain well.
  • 1 can (15 oz) kidney beans Drain well.
  • 1 can (15 oz) corn Drain well.
  • 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
  • 4 cup beef or chicken broth Add extra if you need a looser soup.
Toppings
  • 1 cheddar Shredded or finely chopped, for serving.
  • 1 sour cream For serving.
  • 1 tortilla chips Crushed or left as chips, for serving.
  • 1 green onions Sliced, for serving.
  • 1 jalapeños Sliced, for serving.
  • 1 avocado Sliced, for serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a cast iron skillet over medium-high heat and cook the ground beef until browned, then drain off excess fat.
Add everything to the crockpot
  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.
Slow-cook
  1. Cook on Low for 6-8 hours (or High for 3-4 hours), keeping the crockpot covered, until the flavors meld and the soup thickens slightly.
Adjust texture and seasoning
  1. Check the consistency and add extra broth if needed, then taste and adjust seasoning before serving.
Serve with toppings
  1. Ladle the soup into bowls and top with shredded cheddar, sour cream, tortilla chips, sliced green onions, jalapeños, and avocado for a fresh finish.

Notes

Pro tip: drain the beans and use drained ground beef so the soup thickens without tasting watery. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stovetop or microwave. Freezing is yes—freeze up to 3 months, and add toppings after reheating for best crunch. For a lighter swap, use lean ground beef or substitute ground turkey to reduce saturated fat.