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Slow Cooker Taco Soup

Slow cooker taco soup with deeply flavored ground beef, beans, corn, and tomatoes simmered until the broth tastes rich and hearty. Load it with cheddar, sour cream, crunchy tortilla chips, jalapeños, and green onions for classic Tex-Mex comfort.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 lb ground beef browned and drained
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) whole kernel corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 3 cup beef broth
  • 0.5 onion diced
  • 3 clove garlic minced
Toppings
  • 0.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 1.5 cup tortilla chips
  • 2 jalapeños
  • 0.25 cup green onions

Equipment

  • 1 Dutch oven
  • 1 slow cooker

Method
 

Brown the beef
  1. Brown the ground beef in a Dutch oven over medium-high heat until fully cooked, 8-10 minutes, and drain off excess grease. Transfer the browned beef to the slow cooker.
Build the soup
  1. Add the black beans, kidney beans, whole kernel corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, beef broth, diced onion, and minced garlic to the slow cooker, then stir to combine.
Slow cook
  1. Cook on Low until the flavors meld, 6-8 hours, until bubbling at the edges with a thickened, stew-like broth.
Adjust and serve
  1. Taste and adjust seasoning, and add more beef broth if it thickens too much to reach your preferred consistency.
  2. Serve the taco soup topped with shredded cheddar, sour cream, tortilla chips, jalapeños, and green onions.

Notes

For best texture, keep the lid on during cooking and avoid stirring too often; if it thickens, thin with extra beef broth right before serving. Refrigerate leftovers in a sealed container for up to 4 days. Freeze up to 3 months (toppings should be added fresh after reheating). If you want a lighter option, use lean ground beef and light sour cream.