Description
Savor the robust flavors of our Crockpot Taco Soup, an easy-to-make dish that brings the zest of taco night to your dinner table. With tender ground beef, hearty beans, sweet corn, and juicy tomatoes simmered in a savory broth, this comforting soup is perfect for busy weeknights or gatherings with friends. Just toss all the ingredients into your slow cooker and let it work its magic. Top each bowl with shredded cheddar cheese, a dollop of sour cream, and crunchy tortilla chips for the ultimate Tex-Mex experience. Enjoy a satisfying meal that warms the soul!
Ingredients
Scale
- 1.5 pounds ground beef
- 1 medium onion
- Taco seasoning mix
- Ranch seasoning mix
- Diced tomatoes (with green chilies and plain)
- Black beans
- Kidney beans
- Whole kernel corn
- Beef broth
- Water
- Shredded cheddar cheese
- Sour cream
- Tortilla chips
Instructions
- Brown the ground beef and diced onion in a skillet over medium-high heat until the beef is no longer pink. Drain excess fat.
- Transfer the beef mixture to a slow cooker.
- Add taco seasoning, Ranch seasoning, both cans of diced tomatoes (undrained), black beans, kidney beans, corn, beef broth, and water to the slow cooker.
- Stir well to combine all ingredients.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours until heated through and flavors meld.
- Serve hot in bowls and garnish with shredded cheddar cheese, sour cream, and tortilla chip pieces.
- Prep Time: 15 minutes
- Cook Time: 3–8 hours
- Category: Main Course
- Method: Slow cooking
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 23g
- Cholesterol: 70mg