✔ Updated · step photos, toppings bar ideas and freezer tips
This crockpot taco soup is my favorite dump-and-go dinner: browned beef, beans, corn and Rotel simmered with taco and ranch seasoning until thick and cozy. Fifteen minutes of work, then the slow cooker does the rest.
At a glance
The one tip that matters: Don't skip browning the beef. Raw ground beef in a slow cooker turns gray and clumpy, and you'd be stirring all the fat into the soup.
Why You'll Love This Taco Soup
- Mostly pantry cans, plus a pound of ground beef.
- The ranch packet, adds a tangy, herby depth that plain taco soup is missing.
- A toppings bar dinner, everyone builds their own bowl.
Taco Soup Toppings Bar
Half the fun is the toppings. Here's what I set out on a busy weeknight:
- Shredded cheddar or Mexican-blend cheese
- Sour cream or plain Greek yogurt
- Crushed tortilla chips or Fritos-style corn chips
- Sliced green onions and chopped cilantro
- Diced avocado and a squeeze of lime
- Pickled or fresh jalapenos
Easy Swaps
This soup is very forgiving. Use any beans you have (pinto, black, kidney or white beans), swap Rotel for a can of plain diced tomatoes if you want it mild, or use my homemade taco seasoning instead of a packet.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Drain the beef well. I tip the skillet over a paper-towel-lined plate. Less grease on top means a cleaner, brighter soup.
- Rinse the beans. The canning liquid is salty and starchy. Rinsing keeps the soup from getting gluey and lets you control the salt.
- Mind the salt. Taco and ranch packets are both salty, so I use low-sodium broth and taste before adding any extra salt.
- Want it thicker? Mash a cup of the beans against the side of the pot for the last 30 minutes. No flour needed.
- Turkey or chicken works too. Brown ground turkey or chicken to 165°F, or add 1 1/2 pounds raw boneless chicken breasts whole and shred them at the end, once they reach 165°F.
Easy Crockpot Taco Soup
8
servings15
minutes6
minutes330
kcalHearty crockpot taco soup: browned ground beef and onion slow-cooked with pinto and black beans, corn, diced tomatoes, Rotel, green chiles, beef broth, taco seasoning and ranch seasoning. Top with cheese, sour cream and tortilla chips. Serves 8.
Ingredients
- For the soup
1 pound lean ground beef
1 medium yellow onion, diced
15 ounce can pinto beans, drained and rinsed
15 ounce can black or kidney beans, drained and rinsed
15 ounce can corn, drained (or 1 1/2 cups frozen)
14.5 ounce can diced tomatoes, undrained
10 ounce can Rotel diced tomatoes and green chiles, undrained
4 ounce can diced green chiles
1 ounce packet (3 tablespoons) taco seasoning
1 ounce packet (2 tablespoons) ranch seasoning mix
2 cups beef broth
- Toppings
1 cup shredded cheddar cheese
1/2 cup sour cream
2 cups tortilla chips, crushed
to taste sliced green onions, cilantro, avocado or jalapenos
Directions
- Brown the ground beef and onion in a skillet over medium-high heat, breaking up the meat, for 7 to 8 minutes until no pink remains and the beef reaches 160°F. Drain off the fat.
- Tip the beef into a 6-quart slow cooker. Add the beans, corn, diced tomatoes, Rotel, green chiles, taco seasoning, ranch seasoning and broth, and stir well.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Stir, taste and add a splash more broth if you like it thinner, or a pinch of salt if needed.
- Ladle into bowls and top with cheddar, sour cream, crushed tortilla chips and green onions.
Notes
- If you have the patience, then this dish becomes more flavorsome the longer you leave it in the crockpot. You can leave it on a low temperature.
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More Taco Night Ideas
Leftover taco fixings? Try my walking taco casserole or see what to serve with tacos. For a big pot of something similar, my Wendy's-style chili is a family favorite.
Frequently Asked Questions
Do you have to brown the meat for crockpot taco soup?
Yes, for ground beef. Browning gives better flavor and texture and lets you drain the fat. It also gets the beef safely to 160°F before it goes in, rather than letting raw ground meat sit in a slowly heating pot.
Can I put frozen ground beef in the slow cooker?
No. Frozen meat keeps the slow cooker in the unsafe temperature zone too long. Thaw the beef in the fridge first, then brown it. Frozen corn is fine to add straight from the freezer.
How long does taco soup last?
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat on the stove or in the microwave until steaming hot, 165°F. The flavors are even better on day two.
Can you freeze taco soup?
Yes. Cool it completely, then freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat until steaming. Add the toppings fresh after reheating.
What goes with taco soup?
Cornbread is my pick, along with tortilla chips, quesadillas or a simple green salad. Set out toppings like cheddar, sour cream, avocado, cilantro, jalapenos and lime wedges so everyone can build their own bowl.
Pretty close to the basic 7-can soup recipe.
Thanks, Woody! It’s in the spirit of the classic dump-and-go can soup, which is exactly what makes it such an easy weeknight dinner.