Taco Soup in Slow Cooker
This easy slow cooker taco soup is packed with beef, beans, corn, and bold Tex-Mex flavor—just set it and forget it for the ultimate cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (slow cooker)
- Total Time: Approx. 7 hours
- Yield: 6 servings
- Category: Soup, Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex, American
- Diet: Gluten Free
Ingredients
1 lb ground beef
1 small onion, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can corn, drained
1 (14.5 oz) can diced tomatoes
1 (10 oz) can Rotel (diced tomatoes with green chiles)
1 (1 oz) packet taco seasoning
1 (1 oz) packet ranch seasoning mix
3 cups beef broth
Salt and pepper, to taste
Optional Toppings:
Shredded cheddar cheese
Sour cream
Crushed tortilla chips
Diced avocado
Fresh cilantro
Instructions
Cook Beef
In a skillet over medium heat, cook ground beef with diced onion until browned. Drain excess grease.
Add to Slow Cooker
Transfer beef and onion to the slow cooker. Add black beans, kidney beans, corn, diced tomatoes, Rotel, taco seasoning, ranch seasoning, and beef broth. Stir everything to combine.
Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Serve
Ladle into bowls and top with your favorite garnishes like shredded cheese, sour cream, or tortilla chips. Enjoy!
Notes
Customize with ground turkey or chicken for a lighter option.
Use spicy Rotel for added heat, or mild for kid-friendly flavor.
Leftovers store well and taste even better the next day!
Can also be made on the stovetop—simmer everything for 30 minutes.
Find it online: https://allcookedup.com/taco-soup-in-slow-cooker/
