Easy Crockpot Taco Soup: A Family Favorite for Budget-Friendly Dinners
This easy crockpot taco soup is a budget-friendly, family favorite that comes together in just 15 minutes of prep. With simple pantry ingredients and a slow cooker, you get a hearty, flavorful soup that’s perfect for busy weeknights and potlucks.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH)
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 8 servings 1x
- Category: Soup
- Cuisine: Mexican-American
Ingredients
- 1 pound ground beef (80/20 works great; drain the fat after browning for a leaner soup)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1 packet (1 ounce) ranch dressing mix
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes with green chilies (Rotel recommended)
- 1 can (14.5 ounces) crushed tomatoes
- 1 can (14.5 ounces) tomato sauce
- 2 cups beef broth (low-sodium recommended)
- Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, crushed tortilla chips, lime wedges
Instructions
- Brown the ground beef and onion. Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is soft—about 6-8 minutes. Drain off excess fat.
- Add the garlic. Stir in the minced garlic and cook for another minute until fragrant.
- Transfer to the slow cooker. Dump the beef and onion mixture into a 6-quart or larger slow cooker.
- Add the seasonings. Sprinkle the taco seasoning and ranch dressing mix over the beef. Stir to coat evenly.
- Add the canned ingredients. Add the drained and rinsed black beans, drained and rinsed kidney beans, drained corn, diced tomatoes with green chilies, crushed tomatoes, and tomato sauce.
- Pour in the beef broth. Add the 2 cups of beef broth. Stir everything together until well combined.
- Cook low and slow. Cover the crockpot with the lid. 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. Add more salt, hot sauce, or cayenne if desired.
- Serve with toppings. Ladle the soup into bowls and let everyone add their own toppings: shredded cheese, sour cream, avocado, cilantro, crushed tortilla chips, and lime wedges.
Notes
Don’t skip browning the meat—it adds depth of flavor. Rinse the beans to remove excess sodium and improve texture. Stick to 2 cups of broth for a thick, hearty soup; add more at the end if desired. Let the soup rest on warm for 30 minutes before serving for best flavor. For a vegetarian version, swap ground beef for two cans of black beans and use vegetable broth. For a spicy version, use hot diced tomatoes with green chilies and add a diced jalapeño.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 320
- Sugar: 8
- Sodium: 980
- Fat: 10
- Saturated Fat: 3.5
- Carbohydrates: 38
- Fiber: 10
- Protein: 22
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