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Crockpot Taco Soup

Crockpot taco soup with slow-cooked beans, corn, and tomatoes in a savory Tex-Mex broth. Set it and let it simmer on Low until thick, then finish with crunchy tortilla chips and melty cheddar.
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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
  

Crockpot taco soup
  • 1 lb ground beef Brown and drain before adding to the crockpot.
  • 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
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef or chicken broth
  • 0.25 cheddar Toppings, shredded.
  • 0.25 sour cream Toppings.
  • 0.25 tortilla chips Crushed or served on top.
  • 0.25 green onions Sliced.
  • 0.1 jalapeños Sliced, to taste.
  • 0.25 avocado Diced.

Equipment

  • 1 Dutch oven

Method
 

Combine and cook
  1. Brown the ground beef, then drain it and add it to the crockpot along with the black beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth; stir to combine and ensure everything is evenly distributed.
  2. Cook on Low for 6–8 hours or High for 3–4 hours, keeping the lid on during cooking so the flavors develop.
  3. Check the soup near the end of cooking; if it’s thicker than you like, stir in extra broth a splash at a time to loosen it.
  4. Taste the soup and adjust seasoning before serving so the Tex-Mex flavor is balanced.
Serve with toppings
  1. Ladle the hot soup into bowls and top each serving with shredded cheddar, sour cream, tortilla chips, sliced green onions, jalapeños, and avocado.

Notes

Pro tip: drain canned beans and corn well so the soup thickens nicely instead of turning watery. Refrigerate leftovers in an airtight container for up to 4 days; freezer yes—freeze up to 3 months and reheat on the stove or in the microwave, adding a splash of broth if needed. For a lighter option, use lean ground beef or swap with ground turkey and use reduced-fat sour cream for topping.