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Crockpot Taco Soup

Crockpot taco soup is a Tex-Mex main dish where ground beef cooks low and slow with beans, corn, and tomatoes for a thick, deeply flavored broth. Finish it with classic toppings like sour cream, cheddar, crunchy tortilla chips, and jalapeños.
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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 vegetables
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) kidney beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
Seasoning and liquid
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef or chicken broth
Toppings
  • 0.5 cup cheddar Shredded.
  • 0.5 cup sour cream
  • 1 cup tortilla chips Crushed.
  • 0.25 cup green onions Sliced.
  • 0.25 cup jalapeños Sliced.
  • 0.5 cup avocado Diced.

Equipment

  • 1 Dutch oven

Method
 

Combine in the slow cooker
  1. Brown and drain the ground beef, then add it to the crockpot. Stir to combine with the black beans, kidney beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth, until everything is evenly distributed (no dry seasoning pockets).
  2. Cover and cook on Low for 6-8 hours or High for 3-4 hours. The soup will look thick and cohesive as the beans and tomatoes break down.
  3. Check the consistency at the end of cooking and add extra broth if needed. It should be thick enough to cling to a spoon, but loose enough to pour, with visible beans and corn throughout.
  4. Taste and adjust seasoning before serving. Add more taco seasoning only if you want a bolder Tex-Mex flavor, and stir until the seasoning dissolves.
Serve with toppings
  1. Ladle the taco soup into bowls and top with shredded cheddar and sour cream. The cheese should melt slightly from the hot soup, creating creamy pockets.
  2. Finish each bowl with crushed tortilla chips, sliced green onions, jalapeños, and diced avocado. Serve immediately so the chips stay crunchy.

Notes

Pro tip: drain the beans and brown/drain the beef for a cleaner, less greasy broth. Refrigerate leftovers in an airtight container up to 4 days; reheat in the microwave or on the stovetop until hot. Freezing is not recommended because the toppings and texture of beans can change after thawing. For a lighter option, use 93% lean or substitute ground turkey instead of beef while keeping the same seasoning.