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Slow Cooker Taco Soup

Slow Cooker Taco Soup is a Tex-Mex main dish made by slow-cooking browned ground beef with beans, corn, and tomatoes for a thick, deeply flavored broth. Finish it loaded with melty shredded cheddar, sour cream, and crunchy tortilla chips for a classic taco-soup vibe.
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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
  

Ground beef and beans base
  • 1 lb ground beef Brown thoroughly and drain to remove excess fat.
  • 1 can (15 oz) black beans Drain well before adding.
  • 1 can (15 oz) kidney beans Drain well before adding.
  • 1 can (15 oz) whole kernel corn Drain well before adding.
  • 1 can (10 oz) Rotel tomatoes Add straight from the can.
  • 1 can (14 oz) diced tomatoes Add straight from the can.
  • 1 packet (1 oz) taco seasoning Use the full packet for the signature taco-soup flavor.
  • 1 packet (1 oz) ranch dressing mix Stirs in for a creamy, tangy finish.
  • 3 cup beef broth Start with 3 cups; you can add more if it thickens.
  • 0.5 onion Dice for even distribution.
  • 3 garlic Minced for quick flavor throughout.
Toppings
  • 1 shredded cheddar Top bowls to melt slightly from the hot soup.
  • 1 sour cream Dollop over the top just before serving.
  • 1 tortilla chips Pile on for crunch.
  • 1 jalapeños Add heat to taste.
  • 1 green onions Slice for freshness and color.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a cast iron skillet over medium-high heat and brown the ground beef until no longer pink, then drain off excess fat. Transfer the browned beef to the slow cooker.
Build and slow-cook
  1. Add black beans, kidney beans, whole kernel corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, beef broth, onion, and garlic to the slow cooker. Stir to combine, ensuring the beef and vegetables are evenly distributed.
  2. Cook on Low for 6–8 hours OR on High for 3–4 hours, until the soup is thick and the flavors have melded. Do not lift the lid during cooking to keep the heat stable.
Season and serve
  1. Taste the soup near the end of cooking and adjust seasoning as needed, adding more broth if it thickens too much. Stir well after any adjustments.
  2. Serve hot with shredded cheddar, sour cream, tortilla chips, jalapeños, and green onions piled on top. Add toppings right before eating for the best texture contrast.

Notes

For best texture, drain the browned beef well so the soup isn’t greasy. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently until hot. Freezing is yes—freeze without the toppings and thaw overnight in the fridge, then reheat and add fresh toppings. For a lighter option, use lean ground beef (90–93%) and swap sour cream for Greek yogurt if desired.