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Slow Cooker Taco Soup

Slow Cooker Taco Soup is a Tex-Mex main dish with deeply flavored slow-cooked ground beef, beans, corn, and tomatoes. Set it on Low for 6–8 hours for a thick, hearty broth that’s easy to load with cheddar, sour cream, and tortilla chips.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main soup base
  • 1 lb ground beef Brown until no longer pink, then drain excess grease.
  • 1 can (15 oz) black beans Drain before adding to the slow cooker.
  • 1 can (15 oz) kidney beans Drain before adding to the slow cooker.
  • 1 can (15 oz) whole kernel corn Drain before adding to the slow cooker.
  • 1 can (10 oz) Rotel tomatoes Add with juices for built-in heat.
  • 1 can (14 oz) diced tomatoes Add with juices for body.
  • 1 packet (1 oz) taco seasoning Use the full packet for classic taco flavor.
  • 1 packet (1 oz) ranch dressing mix Adds savory, tangy depth.
  • 3 cup beef broth Use to keep the soup saucy and adjust thickness later.
  • 0.5 onion Dice for even distribution.
  • 3 cloves garlic Minced for even seasoning throughout.
Toppings to serve
  • 0.33 cup shredded cheddar Sprinkle generously on top after cooking.
  • 0.33 cup sour cream Dollop over the soup before serving.
  • 2 tortilla chips Crush or leave whole for crunch.
  • 0.25 jalapeños Slice for heat; add to taste.
  • 0.25 green onions Thinly slice for a fresh finish.

Equipment

  • 1 slow cooker

Method
 

Brown and load the cooker
  1. Brown the ground beef in a skillet until cooked through, then drain excess grease and transfer it to the slow cooker.
  2. Add 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, then stir to combine and evenly distribute the seasonings.
Slow-cook
  1. Cook on Low for 6–8 hours, or on High for 3–4 hours, until the soup is thickened and the flavors meld.
Finish and serve
  1. Taste the soup and adjust seasoning as needed, and if it thickens too much, stir in more beef broth until it reaches your preferred consistency.
  2. Serve hot, loaded with shredded cheddar, sour cream, tortilla chips, jalapeños, and green onions.

Notes

For best flavor, stir once halfway through cooking if your slow cooker has hot spots, and keep the lid on to maintain temperature. Store leftovers in the refrigerator up to 4 days; reheat on the stove or microwave until hot. Freezing is yes—freeze in sealed portions up to 3 months, then thaw and reheat; add fresh toppings after reheating. For a lower-carb option, replace some beans with extra corn or use no-sugar-added tomato products while keeping the same seasoning packets.