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Crockpot Taco Soup

Crockpot taco soup with a rich, slow-cooked Tex-Mex broth loaded with beans, corn, and tomatoes. Set it to Low for deep flavor, then finish with crunchy tortilla chips and creamy toppings.
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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 corn
  • 1 can (15 oz) black beans Drain before adding.
  • 1 can (15 oz) kidney beans Drain before adding.
  • 1 can (15 oz) corn Drain before adding.
Tomatoes
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
Seasonings and broth
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef or chicken broth Add more if the soup thickens too much during cooking.
Toppings
  • 0.5 cup cheddar Shredded or grated.
  • 0.25 cup sour cream
  • 0.75 cup tortilla chips Crushed or left in pieces for topping.
  • 0.25 cup green onions Sliced.
  • 2 tbsp jalapeños Sliced.
  • 0.5 cup avocado Diced.

Equipment

  • 1 Dutch oven

Method
 

Assemble and cook
  1. Brown and drain the ground beef, then add it to the crockpot along with black beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth. Stir to combine so the seasoning disperses evenly.
  2. Cover and cook on Low for 6-8 hours, or on High for 3-4 hours. The soup will gently bubble and develop a deeply flavored Tex-Mex broth as it cooks.
  3. Check the soup near the end of cooking and stir; it will thicken as it cooks. Add extra broth if needed to reach your preferred consistency.
Finish and serve
  1. Taste the soup and adjust seasoning before serving. Aim for a bold, savory flavor that stands up to the toppings.
  2. Serve the taco soup hot with shredded cheddar, sour cream, tortilla chips, sliced green onions, jalapeños, and avocado. Add toppings right before eating for the best texture.

Notes

Pro tip: If you prefer a thinner soup, start with the full 4 cups broth and only add more if it gets too thick toward the end. Refrigerate leftovers in a sealed container up to 4 days; freeze up to 3 months (add avocado and sour cream after reheating). For a lighter option, use lean ground beef (or turkey) and swap sour cream with plain Greek yogurt.