Spicy Crock Pot Taco Soup
Warm up with a bowl of Spicy Crock Pot Taco Soup, a hearty crowd-pleaser that combines bold Tex-Mex flavors with the convenience of slow cooking. Packed with protein-rich ground beef, two types of beans, sweet corn, and tangy diced tomatoes, this soup gets its signature kick from green chilies, taco seasoning, and optional cayenne pepper. The addition of ranch seasoning adds a surprising twist of creamy, herbed depth. With just 15 minutes of prep time, let your Crock Pot do the work, simmering these vibrant ingredients into a savory, spicy masterpiece. Top it off with fresh cilantro, a dollop of sour cream, melty shredded cheddar cheese, and crunchy tortilla chips for the ultimate comfort food experience. Perfect for busy weeknights or make-ahead meal planning, this flavorful taco soup is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 15 ounces corn kernels, drained
- 28 ounces diced tomatoes, with juice
- 4 ounces green chilies, diced
- 2 tablespoons taco seasoning
- 1 tablespoon ranch seasoning mix
- 3 cups chicken broth
- 0.5 teaspoons cayenne pepper (optional)
- 2 tablespoons cilantro, chopped (for garnish)
- sour cream (for serving)
- shredded cheddar cheese (for serving)
- tortilla chips (for serving)
Instructions
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat and transfer the cooked beef to the Crock Pot.
In the same skillet, sauté the diced onion until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the onions and garlic to the Crock Pot.
Add the kidney beans, black beans, corn, diced tomatoes (including their juice), and green chilies to the Crock Pot.
Sprinkle the taco seasoning, ranch seasoning mix, and optional cayenne pepper over the ingredients in the Crock Pot.
Pour in the chicken broth and stir everything together to combine.
Set the Crock Pot to low heat and cook for 6-8 hours, or on high heat for 3-4 hours, stirring occasionally if needed.
Once cooked, taste and adjust seasoning as desired. Add salt or additional spices if necessary.
Ladle the hot taco soup into bowls and garnish with freshly chopped cilantro.
Serve with optional toppings such as sour cream, shredded cheddar cheese, and tortilla chips for extra flavor and crunch.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 11.6 g | 42% | |
| Total Sugars | 10.4 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 126 mg | 10% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
