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Crockpot Taco Soup

Crockpot taco soup combines seasoned ground beef, beans, corn, and tomatoes in a slow cooker for a hearty soup with a rich, brothy texture. Let it cook on LOW or HIGH, then stir well before serving.
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Prep Time 10 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch seasoning mix
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 can (8 oz) tomato sauce
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 2 cups beef broth

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. In a 12-inch skillet over medium heat, cook the ground beef and onion, breaking up the beef, for 8 to 10 minutes, until the beef reaches 160°F and the onion is softened; drain excess fat.
  2. Transfer the beef and onion to a 6-quart slow cooker.
  3. Stir in the taco seasoning, ranch seasoning, diced tomatoes, tomatoes with green chiles, tomato sauce, kidney beans, black beans, corn, and beef broth.
  4. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
  5. Stir the soup well before serving.

Notes

For the best texture, drain the excess fat after browning the beef. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. Ground turkey can be used instead of beef for a leaner option.