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Crockpot Taco Soup

Crockpot taco soup cooks ground beef, beans, corn, and tomatoes with taco and ranch seasoning in a slow cooker. It’s a hearty, brothy soup with tender beans and a flavorful tomato base.
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Prep Time 10 minutes
Cook Time 8 hours 9 minutes
Total Time 8 hours 19 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch seasoning
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 can (14.5 oz) diced tomatoes with their juices
  • 1 can (10 oz) diced tomatoes with green chiles with their juices
  • 3 cups low-sodium beef broth

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the oil in a 12-inch skillet over medium-high heat, then add the ground beef and onion and cook, breaking up the beef, until the beef reaches 160°F and the onion is softened, 7–9 minutes; drain excess fat.
  2. Transfer the beef mixture to a 6-quart slow cooker and stir in the taco seasoning, ranch seasoning, black beans, pinto beans, corn, diced tomatoes, tomatoes with green chiles, and beef broth.
  3. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until hot throughout.
  4. Stir the soup and serve.

Notes

For the most even browning, break the beef into small pieces as it cooks. Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 3 months. For a lower-fat variation, use ground turkey in place of the beef.