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Cozy Crockpot Ranch Taco Soup

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A warm, spicy, and effortless slow cooker soup made with pantry staples like black beans, corn, and fire-roasted tomatoes, seasoned with ranch and taco seasoning for a creamy, comforting bowl.

Ingredients

Scale
  • 1 lb ground beef or ground turkey (85/15 preferred)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) taco seasoning mix
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chiles (like Rotel)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 4 cups low-sodium chicken broth
  • Optional: 1/2 cup sour cream or Greek yogurt (for creamy version)
  • Salt and black pepper to taste
  • For serving (optional): shredded cheddar cheese, sour cream or Greek yogurt, crushed tortilla chips or Fritos, fresh cilantro, diced avocado, lime wedges

Instructions

  1. Brown the meat: Heat a large skillet over medium-high heat. Add ground beef or turkey and cook, breaking it up, until browned and no longer pink (8-10 minutes). Drain excess fat. Add diced onion and cook 3-4 minutes until softened, then add minced garlic and cook 30 seconds until fragrant.
  2. Transfer the browned meat mixture to a 6-quart slow cooker.
  3. Sprinkle ranch seasoning and taco seasoning over the meat and stir to coat.
  4. Add drained black beans, pinto beans, corn, diced tomatoes with green chiles, and fire-roasted diced tomatoes (do not drain tomatoes).
  5. Pour in chicken broth and stir to combine.
  6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  7. About 30 minutes before serving, use an immersion blender to blend about 1 cup of the soup in the pot (or transfer 1 cup to a blender, blend, and stir back in) to thicken the broth.
  8. If using sour cream or Greek yogurt, stir it in now. Taste and add salt and pepper if needed. Ladle into bowls and serve with desired toppings.

Notes

For a vegetarian version, skip the meat and add an extra can of beans or crumbled firm tofu; use vegetable broth. For a white chicken version, add 1 lb raw chicken breasts or thighs (no browning) and cook on LOW 6-7 hours, then shred. To thicken without blending, use a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water). Store in fridge up to 5 days or freeze up to 3 months.

Nutrition

Keywords: crockpot, slow cooker, taco soup, ranch, easy, weeknight dinner, comfort food, gluten-free

Find it online: https://cookluma.com/cozy-crockpot-ranch-taco-soup-easy-20-minute-prep/