Description
This Easy Crockpot Taco Soup is the ultimate weeknight warrior, packed with all your favorite taco flavors in a warm, hearty soup that practically makes itself. It’s a family-pleaser that comes together with minimal effort, perfect for those busy evenings when you crave something delicious and satisfying.
Ingredients
1 lb lean ground beef
1 medium yellow onion, diced
1 packet (1 oz) taco seasoning
1 packet (1 oz) dry ranch dressing mix
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) corn, drained
1 can (14.5 oz) diced fire-roasted tomatoes
1 can (10 oz) diced tomatoes with green chilies
2 cups beef broth
Shredded cheddar cheese, sour cream, and tortilla chips for serving
Instructions
Brown the ground beef and onion in a skillet, then add to your slow cooker.
Stir in the taco seasoning, ranch dressing mix, black beans, pinto beans, corn, fire-roasted tomatoes, diced tomatoes with green chilies, and beef broth.
Mix everything together until it is all combined.
Cover and cook on low for six hours or high for three to four hours.
Serve the warm soup with shredded cheese, sour cream, and tortilla chips.
Notes
This soup is incredibly adaptable! If you’d like to boost the veggie content, consider adding diced bell peppers, zucchini, or even some shredded carrots along with the onions.
For a touch of heat, a pinch of cayenne pepper or a few dashes of your favorite hot sauce can be stirred in during the last hour of cooking.
If you prefer a thicker soup, you can mash some of the beans against the side of the slow cooker before serving, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of cooking on high.
- Prep Time: 15 minutes
- Cook Time: 3 to 6 hours
- Category: Soup
- Cuisine: Mexican-inspired