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Easy Crockpot Taco Soup with Ranch Seasoning

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This crowd-pleasing taco soup combines smoky taco flavors with a cool, tangy ranch finish. It’s a happy kitchen accident that has become a go-to for gatherings, using simple pantry ingredients and minimal prep.

Ingredients

Scale
  • 2 pounds ground beef (80/20 works great for flavor; drain excess fat after browning)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 packet (1 ounce) taco seasoning mix
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed (optional)
  • 1 can (15 ounces) diced tomatoes with green chiles (undrained)
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) whole kernel corn, drained
  • 2 cups beef broth (low-sodium recommended)
  • Shredded cheddar cheese (for serving, optional)
  • Sour cream (for serving, optional)
  • Fresh cilantro, chopped (for serving, optional)
  • Tortilla chips or strips (for serving, optional)
  • Sliced jalapeños (for serving, optional)
  • Diced avocado (for serving, optional)
  • Lime wedges (for serving, optional)

Instructions

  1. Brown the ground beef and onions: Heat a large skillet over medium-high heat. Add the ground beef and diced onions. Cook, breaking up the meat, until browned and onions are soft and translucent, about 7-8 minutes. Drain excess fat.
  2. Add the garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Transfer to the slow cooker: Dump the beef and onion mixture into a 6-quart or larger slow cooker.
  4. Add the seasonings: Sprinkle the ranch seasoning and taco seasoning over the meat. Stir to coat.
  5. Add the canned ingredients: Pour in the drained black beans, kidney beans, pinto beans (if using), undrained diced tomatoes with green chiles, tomato sauce, and drained corn.
  6. Pour in the beef broth: Add the 2 cups of beef broth. Stir everything together until well combined.
  7. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  8. Taste and adjust: About 30 minutes before serving, taste the soup and adjust seasoning with salt, pepper, cumin, or hot sauce as desired.
  9. Serve with toppings: Ladle into bowls and let everyone customize with shredded cheese, sour cream, cilantro, tortilla chips, jalapeños, avocado, and lime wedges.

Notes

For a thicker soup, mash some of the beans before adding. Use low-sodium broth and beans to control salt. The soup tastes even better the next day. To make it creamy, stir in 4 ounces of cream cheese during the last 30 minutes of cooking.

Nutrition

Keywords: crockpot taco soup, ranch seasoning, easy taco soup, slow cooker soup, ground beef soup, crowd-pleasing soup

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