Cozy Crockpot Taco Soup with Ranch Seasoning
A comforting, easy-to-make taco soup that comes together in under 10 minutes of prep. The combination of ranch and taco seasoning creates a tangy, smoky flavor that tastes like you spent all day stirring.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 10 minutes to 8 hours 10 minutes
- Yield: 8 servings 1x
- Category: Soup
- Cuisine: Mexican-American
Ingredients
- 1 pound ground beef (80/20 works best)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained (or 1.5 cups frozen corn)
- 1 can (14.5 oz) diced tomatoes with green chiles (Rotel recommended)
- 1 can (14.5 oz) crushed tomatoes
- 1 can (4 oz) diced green chiles (mild or hot)
- 2 cups low-sodium beef broth
- 1 packet (1 oz) ranch seasoning mix (Hidden Valley recommended)
- 1 packet (1 oz) taco seasoning mix (McCormick recommended)
- 1 teaspoon smoked paprika (optional but recommended)
- Salt and black pepper to taste
Instructions
- Prep your ingredients: Dice the onion and mince the garlic. Drain and rinse the black beans, kidney beans, and corn. Open all the cans.
- Add the ground beef to the slow cooker. Break it up with a spoon as much as you can.
- Add all the canned ingredients: diced tomatoes with green chiles, crushed tomatoes, drained black beans, drained kidney beans, drained corn, and diced green chiles.
- Add the onion and garlic, scattering them over the top.
- Pour in the beef broth.
- Sprinkle the ranch seasoning mix, taco seasoning mix, and smoked paprika over everything. Stir well to combine.
- Cook on low for 6-8 hours or high for 3-4 hours. Stir halfway through to help the beef break apart.
- About 30 minutes before serving, taste and adjust salt and pepper as needed.
- Optional: Use two forks to shred the beef right in the slow cooker for a finer texture.
- Serve hot with desired toppings.
Notes
The soup tastes even better the next day as flavors continue to develop. For a thicker soup, mash some beans against the side of the slow cooker or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 30 minutes. For a vegetarian version, skip the beef, double the beans, and use vegetable broth. For a creamy version, stir in 4 ounces of cubed cream cheese during the last 30 minutes.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 320
- Sugar: 6
- Sodium: 980
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 8
- Protein: 24
Keywords: crockpot taco soup, ranch seasoning, slow cooker soup, easy taco soup, comfort food, ground beef soup, winter soup