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Crockpot Taco Soup

Crockpot taco soup made with browned ground beef, beans, corn, and tomatoes for a thick, slow-cooked Tex-Mex broth. Set it on Low for 6–8 hours for deeply flavored leftovers that reheat well.
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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: 520
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 Use enough to reach your preferred soup thickness; add more if needed.
Toppings
  • 0.33 cup cheddar Shred or grate before serving.
  • 0.25 cup sour cream
  • 0.75 cup tortilla chips Crush lightly or serve whole for crunch.
  • 0.25 cup green onions Slice for serving.
  • 0.5 unit jalapeños Slice; adjust heat to taste.
  • 0.5 unit avocado Dice or slice for serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Assemble in the crockpot
  1. Brown the ground beef in a cast iron skillet, 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 so everything is evenly distributed.
Slow cook
  1. Cook on Low for 6–8 hours, until the flavors meld and the soup looks thick and hearty. Stir once if you can during the last hour for even consistency.
Finish and adjust
  1. Check the thickness and add extra broth if needed, aiming for a spoonable, thick soup. Taste and adjust seasoning before serving, adding more taco seasoning if you want it bolder.
Serve
  1. Ladle the taco soup into bowls and top with shredded cheddar, sour cream, crushed tortilla chips, sliced green onions, jalapeños, and avocado. Serve right away while the chips keep their crunch.

Notes

For the thickest texture, let it run on Low the full 8 hours; if it gets too thick, loosen with additional broth a splash at a time. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months (add toppings after reheating for best texture). For a lighter option, use lean ground beef and choose reduced-fat sour cream.