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Crockpot Taco Soup

Crockpot taco soup with a slow-cooked, richly seasoned Tex-Mex broth made with browned ground beef, beans, corn, and tomatoes. It thickens as it cooks on Low, then gets finished 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 base
  • 1 lb ground beef Brown and drain before adding to the crockpot.
Beans and vegetables
  • 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.
  • 1 can (10 oz) Rotel tomatoes Use as-is.
  • 1 can (14 oz) diced tomatoes Use as-is.
Seasonings and broth
  • 1 packet (1 oz) taco seasoning Add with the rest of the ingredients.
  • 1 packet (1 oz) ranch dressing mix Add with the rest of the ingredients.
  • 4 cup beef or chicken broth Use enough to reach your preferred soup thickness.
Toppings
  • 1 cheddar Shred or crumble to serve on top.
  • 1 sour cream Add dollops at serving.
  • 1 tortilla chips Crush lightly before serving, if desired.
  • 1 green onions Slice for topping.
  • 1 jalapeños Slice for topping.
  • 1 avocado Dice or slice for topping.

Equipment

  • 1 Dutch oven

Method
 

Assemble the crockpot
  1. Brown the ground beef and drain it, then add it to the crockpot. Stir to combine so the meat disperses evenly in the soup base.
Cook low and slow
  1. Add the drained black beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth to the crockpot. Stir to combine, then cook on Low for 6-8 hours or on High for 3-4 hours until hot and thickened.
Finish and season
  1. Check the soup near the end of cooking and add extra broth if needed to reach your preferred thickness. Taste and adjust seasoning before serving so the flavor is balanced.
Serve with toppings
  1. 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, hold back a splash of broth and add it after cooking, then simmer on High for 10-15 minutes. Refrigerate leftovers up to 4 days in a sealed container; freeze up to 3 months (leave toppings off until reheating). For a lighter option, use lean ground beef or substitute ground turkey—keeping the same taco seasoning and ranch mix will still deliver the signature flavor.