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Easy Crockpot Taco Soup with Ranch Seasoning

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This Easy Crockpot Taco Soup with Ranch Seasoning is a set-it-and-forget-it meal that’s perfect for busy weeknights. It’s packed with ground beef, beans, corn, and a secret blend of taco and ranch seasonings for a uniquely delicious flavor.

Ingredients

Scale
  • 1 lb lean ground beef (85/15 or 90/10)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes (fire-roasted recommended), undrained
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (4 oz) can diced green chiles
  • 2 cups low-sodium beef broth
  • 1 (1 oz) packet ranch seasoning mix
  • 1 (1 oz) packet taco seasoning mix
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Crushed tortilla chips or Fritos (for serving)
  • Diced avocado or fresh lime juice (for serving)

Instructions

  1. Brown the beef: Place a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink (6-8 minutes). Use a slotted spoon to transfer the beef to a 5-6 quart slow cooker, leaving most of the grease behind.
  2. Sauté the aromatics: In the same skillet over medium heat, add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Scrape the mixture into the slow cooker with the beef.
  3. Add the canned goods: Add the diced tomatoes (with juices), tomato sauce, drained and rinsed black beans, drained and rinsed kidney beans, drained corn, and diced green chiles to the slow cooker.
  4. Add seasonings and broth: Sprinkle the ranch seasoning mix and taco seasoning mix over the ingredients. Pour in the beef broth. Stir everything together until well combined and the seasonings are dissolved.
  5. Slow cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the soup is hot and bubbly and the flavors have melded.
  6. Serve: Ladle the soup into bowls and serve with desired toppings such as shredded cheddar cheese, sour cream, fresh cilantro, crushed tortilla chips, and diced avocado or a squeeze of lime juice.

Notes

For a thicker soup, mash some of the beans against the side of the slow cooker before serving, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot taco soup, ranch seasoning, easy taco soup, slow cooker soup, weeknight dinner, ground beef soup, Tex-Mex soup

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