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Slow Cooker Taco Soup

Slow cooker taco soup with deeply flavored broth, ground beef, beans, corn, and Rotel—cooked low for easy weeknight texture. Finish it loaded with cheddar, sour cream, and crunchy tortilla chips.
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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 ingredients
  • 1 lb ground beef Browning and draining step keeps the soup from getting greasy.
  • 1 can (15 oz) black beans Drain before adding to the slow cooker.
  • 1 can (15 oz) kidney beans Drain before adding to the slow cooker.
  • 1 can (15 oz) whole kernel corn Drain before adding to the slow cooker.
  • 1 can (10 oz) Rotel tomatoes Adds mild heat and tomato flavor.
  • 1 can (14 oz) diced tomatoes Provides body and a thicker tomato base.
  • 1 packet (1 oz) taco seasoning Seasoning packet for classic taco flavor.
  • 1 packet (1 oz) ranch dressing mix Gives a tangy, savory ranch note.
  • 3 cup beef broth Use to control thickness during cooking.
  • 0.5 onion Dice for even flavor throughout the soup.
  • 3 clove garlic Minced so it distributes well.
Toppings (serve on top)
  • shredded cheddar Add after cooking, when ready to serve.
  • sour cream Add after cooking, when ready to serve.
  • tortilla chips Pile on top for crunch.
  • jalapeños Slice for heat, optional.
  • green onions Chop and sprinkle for freshness.

Equipment

  • 1 slow cooker

Method
 

Brown beef
  1. Brown the ground beef, then drain it and add it to the slow cooker.
  2. Add all remaining base ingredients to the slow cooker and stir to combine evenly.
Slow cook
  1. Cook on Low for 6-8 hours, until the flavors meld and the soup is hot throughout, and stir once if needed for even heating.
  2. If cooking on High, cook for 3-4 hours, until fully heated and thickened to your preference.
Finish and serve
  1. Taste and adjust seasoning; if it thickens too much, add more beef broth a little at a time until it loosens to your desired consistency.
  2. Serve the taco soup loaded with shredded cheddar, sour cream, tortilla chips, jalapeños, and green onions.

Notes

Pro tip: If you want a thicker soup, keep the lid on and skip adding extra broth until serving—then adjust to taste. Store leftovers in the fridge up to 4 days; reheat in a pot or microwave until hot. Freezing is yes—freeze in airtight containers up to 3 months, then thaw overnight in the fridge and reheat. For a lighter option, use 90% lean or swap in ground turkey for the beef while keeping all seasoning and toppings the same.