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Slow Cooker Taco Soup

Slow Cooker Taco Soup is a hearty Tex-Mex soup made with browned ground beef, beans, corn, and tomatoes simmered on Low until deeply flavorful. It finishes with quick seasoning adjustments and is served loaded with cheddar, sour cream, tortilla chips, jalapeños, and green onions.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef base
  • 1 lb ground beef Brown and drain.
  • 0.5 onion Diced.
  • 3 garlic Minced.
Bean and tomato mixture
  • 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
  • shredded cheddar For serving.
  • sour cream For serving.
  • tortilla chips For serving.
  • jalapeños For serving.
  • green onions For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown and drain the ground beef in a skillet, then add it to the slow cooker for an even, cooked base. Cook until the beef is no longer pink and the pan juices are mostly reduced.
Build and cook the soup
  1. Add the black beans, kidney beans, whole kernel corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, beef broth, onion, and garlic to the slow cooker and stir to combine. Scrape down the sides so everything is evenly mixed.
  2. Cook on Low for 6-8 hours or on High for 3-4 hours, keeping the lid on to build flavor. Stop when the beans are tender and the broth looks thick and cohesive.
Finish and serve
  1. Taste and adjust seasoning, adding more beef broth if the soup thickens too much as it cooks. The right balance should taste bold before toppings go on.
  2. Serve loaded with shredded cheddar, sour cream, tortilla chips, jalapeños, and green onions. Add toppings at the table for the best texture and color contrast.

Notes

For best flavor, let the soup rest in the slow cooker on Warm for 10 minutes before serving so the spices fully bloom. Store leftovers in the refrigerator up to 4 days; reheat gently, adding a splash of beef broth if needed. Freezing is yes for the soup base (without toppings); thaw overnight in the fridge and reheat until hot. For a lighter option, use lean ground beef and reduce or omit the sour cream topping.