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Slow Cooker Taco Soup

Slow cooker taco soup combines browned ground beef, beans, corn, and tomatoes with taco and ranch seasonings. Let it cook on LOW for 6–8 hours or HIGH for 3–4 hours for a hot, hearty soup.
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Prep Time 10 minutes
Cook Time 6 hours 8 minutes
Total Time 6 hours 18 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch seasoning
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 can (8 oz) tomato sauce
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 3 cups beef broth

Equipment

  • 1 large skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the vegetable oil in a large skillet over medium-high heat.
  2. Add the ground beef and yellow onion; cook, breaking up the beef, until the beef reaches 160°F and the onion is softened, 6–8 minutes.
  3. Transfer the beef and onion to a 6-quart slow cooker.
  4. Stir in the taco seasoning and ranch seasoning.
  5. Add the diced tomatoes with green chiles, tomato sauce, black beans, kidney beans, corn, and beef broth, and stir to combine.
  6. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the soup is hot throughout.

Notes

For the best texture, break the beef into small pieces as it cooks. Refrigerate leftovers for 3–4 days or freeze them for up to 3 months. For a gluten-free option, choose taco and ranch seasoning packets labeled gluten-free.