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Crockpot Taco Soup

This hearty Crockpot Taco Soup combines seasoned ground beef, beans, corn, tomatoes, ranch seasoning, and classic taco flavors. It is an easy slow-cooker dinner made with simple pantry ingredients and served with your favorite toppings.
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Cook Time 4 hours
Total Time 4 hours
Course: Dinner, Main Course, Soup
Cuisine: American, Tex-Mex Inspired
Ingredients Equipment Method Notes

Ingredients
  

Taco Soup
  • 1 pound ground beef
  • 1 onion diced
  • 1 jalapeño pepper seeded and diced; optional
  • 2 teaspoons garlic minced
  • 1 15-ounce can pinto beans
  • 1 15-ounce can black beans
  • 1 15-ounce can corn
  • 1 cup water
  • 2 14-ounce cans petite diced tomatoes
  • 1 package taco seasoning
  • 1 package ranch seasoning
  • salt to taste
  • ground black pepper to taste
Optional Toppings
  • shredded cheese for serving
  • sour cream for serving
  • green onions sliced, for serving
  • additional taco toppings as desired

Equipment

  • Slow cooker or crockpot
  • Large skillet
  • Wooden spoon or spatula
  • Cutting board
  • Chef's knife
  • Can opener
  • Measuring cups and spoons
  • Ladle

Method
 

Brown the Ground Beef
  1. Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and no longer pink.
  2. If desired, add the diced onion and minced garlic to the skillet and cook them with the ground beef until softened and fragrant.
  3. Drain all but approximately 2 tablespoons of the rendered fat.
  4. Transfer the browned ground beef and reserved fat to the slow cooker.
Assemble the Taco Soup
  1. Add the diced onion and minced garlic if they were not cooked with the beef.
  2. Add the optional jalapeño, pinto beans, black beans, corn, water, petite diced tomatoes, taco seasoning, ranch seasoning, salt, and black pepper.
  3. Stir until the ingredients and seasonings are evenly distributed.
Slow Cook
  1. Cover the slow cooker and cook on HIGH for 3–4 hours or on LOW for 4–6 hours.
Serve
  1. Stir the soup well and taste. Adjust the salt and black pepper as needed.
  2. Ladle the taco soup into bowls and top with shredded cheese, sour cream, sliced green onions, or other desired toppings.
  3. Serve hot over corn chips or alongside crackers or cornbread.

Notes

  • Yield: The original recipe does not provide a serving yield, so the servings field has been left blank.
  • Cooking times: Cook on HIGH for 3–4 hours or on LOW for 4–6 hours.
  • Onion and garlic: For additional flavor, sauté the onion and garlic with the ground beef before transferring everything to the slow cooker.
  • Jalapeño: The jalapeño is optional. Remove the seeds and membranes for a milder soup or leave some intact for more heat.
  • Seasoning: Taco and ranch seasoning packets may already contain salt, so taste the finished soup before adding much additional salt.
  • Consistency: Add a small amount of water or broth if a thinner soup is preferred.
  • Serving ideas: Serve over corn chips or with tortilla chips, crackers, or cornbread.
  • Toppings: Try shredded cheese, sour cream, green onions, avocado, cilantro, diced tomatoes, or crushed tortilla chips.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
  • Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally.
  • Freezing: Freeze cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.