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Quick Crockpot Taco Soup with Ranch Seasoning (Easy, 5-Ingredient Recipe)

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A quick and easy Crockpot taco soup made with ground beef, taco seasoning, and ranch seasoning. This 5-ingredient recipe is perfect for busy weeknights and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 lb ground beef (80/20 works great for flavor; you can also use ground turkey or chicken)
  • 1 packet taco seasoning (I prefer Old El Paso or McCormick; low-sodium works if you’re watching salt)
  • 1 packet ranch seasoning (Hidden Valley is my go-to; the buttermilk version adds extra creaminess)
  • 1 can (15 oz) diced tomatoes (fire-roasted adds a nice smoky flavor; don’t drain)
  • 1 can (15 oz) black beans (drained and rinsed; pinto beans work too)
  • 1 can (15 oz) corn (drained; frozen corn works in a pinch, just add it frozen)
  • 2 cups beef broth (low-sodium recommended; chicken broth works if that’s what you have)
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips, lime wedges

Instructions

  1. Brown the ground beef. Heat your skillet over medium-high heat. Add the ground beef and cook, breaking it up with your spoon, until it’s no longer pink. This takes about 5-7 minutes. Don’t drain all the fat—leave a tablespoon or so for flavor. If you’re using lean meat, add a splash of olive oil to keep it from drying out.
  2. Add the seasonings to the beef. Sprinkle the taco seasoning and ranch seasoning over the cooked beef. Stir to coat evenly. Let it cook for another minute until it smells amazing. This step blooms the spices and makes the flavor more intense.
  3. Transfer the beef to your Crockpot. Use a slotted spoon if you want to leave some of the fat behind. Or just dump it all in—I won’t judge. The fat adds flavor, and the soup will be plenty brothy.
  4. Add the canned ingredients. Pour in the diced tomatoes (undrained), black beans (drained and rinsed), and corn (drained). Give everything a quick stir. Don’t worry if it looks a little crowded—the beans and corn will settle as they cook.
  5. Pour in the beef broth. Add 2 cups of beef broth. Stir everything together until it’s well combined. The broth should come up to about the top of the solids. If it looks too thick, add another half cup of broth. Too thin? Don’t worry—it’ll thicken as it cooks.
  6. Cook on low for 4-6 hours or high for 2-3 hours. I prefer low and slow—the flavors meld better. But if you’re in a hurry, high works fine. Just keep an eye on it so it doesn’t overcook. The soup is ready when it’s hot and bubbly and the flavors have come together.
  7. Taste and adjust. Before serving, give it a taste. Need more salt? Add a pinch. Want more heat? Stir in some hot sauce or a diced jalapeño. This is your soup now—make it yours.
  8. Serve with your favorite toppings. Ladle the soup into bowls and let everyone customize their own. Shredded cheese, sour cream, avocado, cilantro, tortilla chips—the works. A squeeze of lime juice right before eating brightens everything up.

Notes

For the best texture, look for diced tomatoes that are labeled ‘petite cut’ or ‘finely diced.’ If using frozen corn, don’t thaw it first—just toss it in frozen. For meal prep, undercook it slightly on the first day as the flavors continue to develop in the fridge. Let the soup rest in the Crockpot on warm for 15-20 minutes before serving to allow flavors to meld.

Nutrition

Keywords: crockpot taco soup, ranch seasoning, easy taco soup, 5-ingredient recipe, slow cooker soup, weeknight dinner, ground beef soup

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