Easy Crockpot Taco Soup with Ranch Seasoning
A rich, tangy, and satisfying taco soup made in the slow cooker with ranch seasoning, black beans, pinto beans, corn, and fire-roasted tomatoes. This dump-and-go meal is perfect for busy weeknights or feeding a crowd.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican-American
Ingredients
Scale
- 1 pound ground beef (or ground turkey)
- 1 packet (1 ounce) ranch seasoning mix
- 1 packet (1 ounce) taco seasoning mix
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) corn, drained (or frozen corn)
- 1 can (14.5 ounces) diced tomatoes with green chiles (undrained)
- 1 can (14.5 ounces) fire-roasted diced tomatoes (undrained)
- 4 cups beef broth (low-sodium recommended)
- Optional for serving: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, crushed tortilla chips, lime wedges
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a wooden spoon, until browned and no longer pink (about 6 to 8 minutes). Drain excess fat, leaving about a tablespoon for flavor.
- Transfer the browned beef to a 6-quart slow cooker using a slotted spoon.
- Sprinkle the ranch seasoning and taco seasoning evenly over the beef and stir to coat.
- Add the drained black beans, drained pinto beans, drained corn, undrained diced tomatoes with green chiles, and undrained fire-roasted diced tomatoes. Stir to combine.
- Pour in the beef broth and stir one more time.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 30 minutes before serving, taste and adjust seasoning. Add a squeeze of lime juice if desired.
- Serve hot with desired toppings such as shredded cheese, sour cream, avocado, cilantro, tortilla chips, and lime wedges.
Notes
For a thicker soup, mash about half a cup of beans against the side of the slow cooker and stir back in. For a creamier version, stir in half a block of softened cream cheese 30 minutes before serving. This soup tastes even better the next day. To make it vegetarian, skip the beef and add an extra can of beans; use vegetable broth instead of beef broth.
Nutrition
- Serving Size: 1.5 cups (without to
- Calories: 320
- Sugar: 6
- Sodium: 980
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 10
- Protein: 22
Keywords: taco soup, crockpot taco soup, ranch seasoning, slow cooker soup, easy taco soup, dump and go soup, ground beef soup