Crockpot Taco Soup

5 from 3 votes

This easy Crockpot Taco Soup combines ground beef, beans, tomatoes, corn, and Southwest seasonings for a hearty dump-and-go dinner.

Prep Time10

Cook Time4

Total Time4 10

Course: Dinner

Cuisine: Mexican

Keyword: crock pot taco soup, slow cooker taco soup, taco soup

Servings: servings

Calories: 472kcal

In a skillet over medium high heat brown the meat and onion with a little bit of cooking oil. Drain excess fat (For less fat use lean beef).
Cooking oil, 1 lb ground lean beef, turkey or chicken, 1 large yellow onion, diced
Transfer to a crock pot. I used a 4.5 quart crock pot. Top with spices, salt, black pepper and the rest of the ingredients.
1-2 tablespoon teaspoon taco seasoning, ½ teaspoon chili powder , 1 ½ Tablespoons dry ranch seasoning, salt to taste, 1/8 teaspoon black pepper, 5 Tablespoons canned green chiles or more depending on how spicy you’d like, 1 (15 oz) crushed tomatoes , 1 (15 oz) can mexican tomatoes with or without chiles for milder flavor, 2 cups beef or vegetable broth (low sodium), 1 (8 oz) can kernel (rinsed, drained), 1 (15 oz) kidney beans (rinsed and drained), 1 (15 oz) black beans (rinsed and drained)
Close the lid and cook on LOW for 4-6 hours of HIGH for 3-4 hours. Taste for seasoning. Add more broth to thin it out if desired. Squeeze in half of the lime juice before serving. Serve with corn tortilla chips, avocado, jalapeno, sour cream and more toppings.
Toppings

Drain the beef: Removing excess grease before transferring the meat to your slow cooker prevents an oily soup.
Adjust the heat: Green chiles, Rotel, and chili powder can all add spice. Choose mild varieties or reduce them when cooking for kids or anyone sensitive to heat.
Don't forget the toppings: Creamy avocado and sour cream, salty cheese, and crunchy tortilla chips add contrasting flavors and textures.
Taste before adding more salt: Taco and ranch seasoning mixes can already contain plenty of salt, so wait until the end to make adjustments.