Description
This Slow Cooker Taco Soup is a hearty and flavorful comfort meal perfect for busy days. Ground beef, diced tomatoes with chiles, black beans, and corn simmer slowly with ranch and taco seasoning to create a rich, savory soup. Served with tortilla chips, sour cream, and cheddar cheese, it’s a crowd-pleaser that’s easy to prepare and warms you up from the inside out.
Ingredients
Scale
Main Ingredients
- 2 pounds Ground beef
- 1 medium Onion, diced
- 2 packets Ranch Dressing Mix
- 2 packets Taco Seasoning
- 32 ounces Chicken Broth
- 14.5 ounces Tomato Sauce (canned)
- 29 ounces Diced Tomatoes with Chiles (canned)
- 14.5 ounces Black Beans (canned, undrained)
- 1 can Corn (undrained)
Garnishes
- Tortilla chips
- Sour Cream
- Cheddar Cheese, shredded
Instructions
- Sauté Onions: In a large skillet, sauté the diced onions over medium heat for about 2 minutes until they start to soften and become fragrant.
- Brown Ground Beef: Add the ground beef to the skillet with the onions. Cook until the meat is browned and no longer pink, breaking it up as it cooks.
- Drain Excess Fat: Remove the browned ground beef and onions from the skillet and drain off any excess fat to keep the soup from being greasy.
- Add Ingredients to Slow Cooker: Transfer the ground beef and onion mixture to the slow cooker. Add ranch dressing mix, taco seasoning, chicken broth, tomato sauce, diced tomatoes with chiles, black beans with liquid, and corn with liquid. Stir to combine everything evenly.
- Cook Soup: Set the slow cooker to HIGH and cook for 4 hours, or alternatively, cook on LOW for 6 hours. This allows the flavors to meld and the soup to thicken nicely.
- Garnish and Serve: Once cooked, ladle soup into bowls and garnish with tortilla chips, a dollop of sour cream, and shredded cheddar cheese as desired for extra flavor and texture.
Notes
- Do not drain the black beans or corn to retain their flavor and thickness in the soup.
- For a spicier version, add a diced jalapeño or extra chili powder with the seasonings.
- Leftovers keep well refrigerated for up to 4 days and also freeze nicely for up to 3 months.
- To make this soup vegetarian, substitute ground beef with a plant-based alternative and use vegetable broth instead of chicken broth.
- Serve with fresh cilantro and lime wedges for added freshness.
