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Cozy Crockpot Taco Soup with Ranch Seasoning

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This cozy crockpot taco soup with ranch seasoning is a dump-and-go recipe that fills your kitchen with the comforting aroma of taco night. It’s effortless, forgiving, and completely satisfying, perfect for cold days.

Ingredients

Scale
  • 1 lb ground beef or ground turkey (85/15 recommended)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch seasoning
  • 1 can (15 oz) diced tomatoes with green chilies (Rotel)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1 ½ cups frozen corn)
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) beef broth (or chicken broth, low-sodium recommended)
  • For serving (optional): sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, tortilla chips or strips, lime wedges

Instructions

  1. Brown the ground beef in a large skillet over medium-high heat until no longer pink, about 6-8 minutes. Leave a little fat in the pan for flavor.
  2. Add diced onion and minced garlic to the skillet. Cook for 2-3 minutes until onion is soft and translucent.
  3. Transfer the beef and onion mixture to a 5-6 quart slow cooker using a slotted spoon.
  4. Sprinkle taco seasoning and ranch seasoning over the meat and stir to coat.
  5. Add diced tomatoes with green chilies (undrained), black beans (drained and rinsed), kidney beans (drained and rinsed), corn (drained), tomato sauce, and beef broth. Stir until well combined.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir halfway through if possible.
  7. About 30 minutes before serving, taste and adjust seasoning. Add salt, cayenne, or extra ranch powder as desired.
  8. Serve hot with desired toppings: sour cream, shredded cheese, cilantro, tortilla chips, and lime wedges.

Notes

For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in 30 minutes before serving. Let cook uncovered to thicken. For a vegetarian version, swap ground beef for two cans of black beans and use vegetable broth. For a creamy version, stir in 4 ounces cream cheese during the last 30 minutes. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: crockpot taco soup, ranch seasoning, slow cooker soup, taco soup, comfort food, easy dinner, dump and go

Find it online: https://tinastirs.com/cozy-crockpot-taco-soup-with-ranch-seasoning/