Crockpot Taco Soup
This crockpot taco soup delivers incredible flavor with minimal effort, loaded with seasoned ground beef, beans, corn, and a medley of spices.
Equipment
- 6-quart slow cooker
- Large skillet
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Can opener
- Measuring cups and spoons
- Ladle
- Colander or strainer
Ingredients
- 1 pound ground beef - 454g, 85% lean works best
- 1 medium yellow onion - about 1 cup or 150g, diced
- 2 cloves garlic - minced
- 15 ounces black beans - 425g, drained and rinsed
- 15 ounces pinto beans - 425g, drained and rinsed
- 15 ounces corn - 425g, drained
- 10 ounces Rotel tomatoes with green chiles - 280g, or diced tomatoes with green chiles, undrained
- 14.5 ounces petite diced tomatoes - 411g, undrained
- 8 ounces tomato sauce - 227g
- 3 cups beef broth - 720ml, or chicken broth
- 1 packet taco seasoning - 1 ounce or 28g
- 1 packet ranch seasoning mix - 1 ounce or 28g
- salt - to taste
- pepper - to taste
Optional Toppings
- shredded cheddar cheese
- sour cream
- avocado - diced
- chopped cilantro
- tortilla chips or strips
- sliced jalapeños
- lime wedges
- diced green onions
Instructions
- Heat a large skillet over medium-high heat, add ground beef and diced onion, cooking for 5-7 minutes while breaking up the meat until browned and onion is translucent.
- Add minced garlic during the last minute of cooking, stirring constantly, then drain any excess grease from the skillet.
- Transfer the cooked ground beef, onion, and garlic mixture to your 6-quart slow cooker and spread evenly across the bottom.
- Drain and rinse the black beans and pinto beans, then add them to the slow cooker.
- Drain the corn and add to the slow cooker, then add the undrained Rotel tomatoes, undrained petite diced tomatoes, and tomato sauce.
- Pour the beef broth over all ingredients, sprinkle taco seasoning and ranch seasoning evenly over the top, then stir thoroughly to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, avoiding lifting the lid during cooking.
- Stir the soup, ladle into bowls, and serve with desired toppings such as shredded cheese, sour cream, avocado, tortilla chips, cilantro, and lime wedges.
Notes
- Use lean ground beef: 85% lean beef provides enough fat for flavor without making the soup greasy. Leaner percentages can be dry, while fattier beef requires extensive draining.
- Don't skip browning the meat: Pre-cooking the beef develops deeper flavor through the Maillard reaction and prevents the meat from clumping together in the slow cooker.
- Rinse your beans thoroughly: This removes excess sodium and the starchy liquid that can make soup too thick or give it an unpleasant texture.
- Adjust consistency as needed: If your soup is too thick after cooking, add extra broth 1/4 cup at a time. If it's too thin, remove the lid during the last 30 minutes on HIGH to let some liquid evaporate.
- Make it ahead: The flavors improve overnight, making this perfect for meal prep. The soup tastes even better on day two.
- Refrigerator storage: Store in airtight containers for up to 4-5 days. The soup may thicken as it cools; simply add a splash of broth when reheating.
- Freezer storage: Cool completely and portion into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Spicy version: Use hot Rotel instead of original, add 1-2 diced jalapeños with the onions, or include a pinch of cayenne pepper with the seasonings.
- Vegetarian version: Omit the meat entirely and double the beans. Add a can of kidney beans for extra protein. Use vegetable broth instead of beef broth.
- Creamy taco soup: Add an 8-ounce block of cream cheese during the last 30 minutes of cooking. Stir until melted and smooth for a rich, velvety texture.