Easy Crockpot Taco Soup with Ranch Seasoning
This Easy Crockpot Taco Soup with Ranch Seasoning is a warm, hearty, and surprisingly flavorful soup that cooks all day with minimal effort. The ranch seasoning adds a creamy, tangy depth that makes this simple dump-and-go recipe a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 6 hours (on LOW) or 3 hours (on HIGH)
- Total Time: 6 hours 15 minutes (on LOW) or 3 hours 15 minutes (on HIGH)
- Yield: 8 servings 1x
- Category: Soup
- Cuisine: Mexican-American
Ingredients
Scale
- 1 lb ground beef (or ground turkey, or shredded chicken)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can diced tomatoes (fire-roasted recommended)
- 1 (10 oz) can Rotel (diced tomatoes and green chiles)
- 1 (4 oz) can diced green chiles
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) taco seasoning mix
- 3 cups beef broth (or chicken broth, low-sodium recommended)
- Optional for serving: shredded cheddar cheese, sour cream, sliced jalapeños, fresh cilantro, crushed tortilla chips, diced avocado, lime wedges
Instructions
- Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink (about 6-8 minutes). Drain excess fat, leaving about 1 tablespoon in the pan.
- Cook the aromatics: Add the diced onion to the skillet with the beef. Cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Transfer to slow cooker: Dump the beef and onion mixture into a 6-quart or larger slow cooker.
- Add canned goods: Add the drained black beans, pinto beans, corn, diced tomatoes (with juices), Rotel (with juices), and diced green chiles to the slow cooker.
- Add seasonings: Sprinkle the ranch seasoning mix and taco seasoning mix over everything. Pour in the beef broth. Stir to combine.
- Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Taste and adjust: About 30 minutes before serving, taste the soup and adjust seasoning as needed (e.g., salt, cumin, lime juice, hot sauce).
- Serve: Ladle into bowls and serve with desired toppings such as shredded cheddar, sour cream, jalapeños, cilantro, tortilla chips, avocado, and lime wedges.
Notes
Brown the meat first for best flavor. Drain and rinse canned beans to avoid a cloudy broth. Go easy on salt as seasoning packets and broth contain plenty. This soup tastes even better the next day. To thicken, mash some beans or add a cornstarch slurry during the last 30 minutes of cooking.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 375
- Sugar: 6
- Sodium: 1000
- Fat: 13
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 11
- Protein: 27
Keywords: crockpot taco soup, ranch seasoning, easy soup recipe, slow cooker soup, taco soup, comfort food, dump and go dinner