Slow Cooker Taco Soup
If you’re looking for a warm, hearty, and effortless meal, this Slow Cooker Taco Soup is exactly what you need. Packed with beans, corn, tomatoes, and your choice of shredded chicken or ground beef, it’s loaded with flavor and comes together in just a few minutes of prep. The combination of taco seasoning and ranch mix gives it a creamy, zesty taste that everyone in the family will love.
Slow Cooker Taco Soup
This soup is perfect for busy weeknights, meal prep, or feeding a hungry crowd. Serve it with your favorite toppings like shredded cheese, sour cream, green onions, or crushed tortilla chips to take it over the top. You can also pair it with other easy recipes like Instant Pot Chipotle’s Cilantro Lime Rice, Taco Dip, or Taco Casserole for a full week of flavorful meals.
One of the best things about this Crock Pot Taco Soup is how customizable it is. Use ground beef, shredded chicken, or even leftover rotisserie chicken to make it your own. Swap out beans, add extra veggies, or make it spicier with diced green chilies or hot sauce. No matter how you make it, it’s always a crowd-pleaser.
What You Will Love About This Recipe
Super easy to prep and toss in the crock pot
Can use ground beef, shredded chicken, or any meat you like
Perfect for busy weeknights or meal prepping for the week
Hearty and filling with beans, corn, and tomatoes
Customizable toppings like sour cream, shredded cheese, green onions, or tortilla chips
Ingredients
• 1 to 2 pounds ground beef (shredded cooked chicken works as well)
• 1 can pinto beans (16 ounces), drained and rinsed
• 1 can white beans or kidney beans (16 ounces), drained and rinsed
• 1 can niblet corn, drained (11 ounces) — optional to drain
• 2 cups beef broth
• 1 can tomato sauce (8 ounces)
• 1 can Rotel tomatoes (10 ounces)
• 1 can diced tomatoes (14.5 ounces)
• 1 can diced green chilies, optional (4 ounces)
• 1 packet taco seasoning mix
• 1 packet ranch dressing and seasoning mix
Instructions
- Brown the meat in a skillet, then drain off any excess fat.
- Add the cooked meat to your crock pot.
- Add all remaining ingredients and stir until well combined.
- Cook on high for 2 hours or on low for 4 hours.
- Enjoy!!!
Garnish each bowl with sour cream, shredded cheese, chopped green onions, or crushed tortilla chips.
Tips & Tricks
- Drain and rinse the beans for a cleaner taste and less sodium.
- Draining the corn is optional depending on your texture preference.
- For extra flavor, brown the meat with a little garlic or onion before adding to the crock pot.
- Keep the soup on low after cooking to stay warm without overcooking.
- Freeze leftovers in portions for quick, ready-to-eat meals.
FAQs
Slow Cooker Taco Soup
If you’re looking for a warm, hearty, and effortless meal, this Crock Pot Taco Ranch Soup is exactly what you need. Packed with beans, corn, tomatoes, and your choice of shredded chicken or ground beef, it’s loaded with flavor and comes together in just a few minutes of prep.
Ingredients
- • 1 to 2 pounds ground beef (shredded cooked chicken works as well)
- • 1 can pinto beans (16 ounces), drained and rinsed
- • 1 can white beans or kidney beans (16 ounces), drained and rinsed
- • 1 can niblet corn, drained (11 ounces) — optional to drain
- • 2 cups beef broth
- • 1 can tomato sauce (8 ounces)
- • 1 can Rotel tomatoes (10 ounces)
- • 1 can diced tomatoes (14.5 ounces)
- • 1 can diced green chilies, optional (4 ounces)
- • 1 packet taco seasoning mix
- • 1 packet ranch dressing and seasoning mix
Instructions
- Brown the meat in a skillet, then drain off any excess fat.
- Add the cooked meat to your crock pot.
- Add all remaining ingredients and stir until well combined.
- Cook on high for 2 hours or on low for 4 hours.
- Enjoy!!
**Garnish each bowl with sour cream, shredded cheese, chopped green onions, or crushed tortilla chips.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 677Total Fat: 29gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 135mgSodium: 1718mgCarbohydrates: 47gFiber: 9gSugar: 8gProtein: 56g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
