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Easy Crockpot Taco Soup with Ranch Seasoning

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This Easy Crockpot Taco Soup with Ranch Seasoning is a dump-and-go recipe that delivers rich, creamy, and flavorful soup with minimal effort. Perfect for busy weeknights, it combines ground beef, beans, corn, tomatoes, and a secret ingredient—ranch seasoning—for a tangy, savory broth that everyone loves.

Ingredients

Scale
  • 1 pound lean ground beef (85/15 or 90/10)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) tomatoes with green chiles (e.g., Rotel), undrained
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 2 cups low-sodium beef broth
  • 1 packet (1 ounce) taco seasoning
  • 1 packet (1 ounce) ranch dressing mix
  • 4 ounces cream cheese, softened and cut into cubes
  • Optional toppings: shredded cheddar cheese, sour cream, sliced jalapeños, fresh cilantro, diced avocado, crushed tortilla chips, lime wedges

Instructions

  1. Dice the onion and mince the garlic. Set aside.
  2. Place the raw ground beef in the bottom of the slow cooker. Break it up into large chunks with a spoon.
  3. Scatter the diced onion and minced garlic over the beef.
  4. Add the undrained diced tomatoes, undrained tomatoes with green chiles, drained black beans, and drained corn to the slow cooker.
  5. Pour in the beef broth. Sprinkle the taco seasoning and ranch dressing mix evenly over the top. Stir everything together until well combined.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fully cooked and flavors have melded.
  7. About 30 minutes before serving, use a spoon to break the beef into smaller crumbles.
  8. Add the cubed cream cheese to the soup. Stir until completely melted and incorporated. Taste and adjust seasoning if needed.
  9. Ladle the soup into bowls and top with desired garnishes. Serve hot.

Notes

For best texture, let the beef cook in large chunks and break it up 30 minutes before serving. Use full-fat cream cheese for a creamier soup. If the soup is too thick after adding cream cheese, stir in a splash of broth. If too thin, cook uncovered for 15-20 minutes. The soup can sit on warm for an extra hour or two without issues. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot taco soup, ranch seasoning, easy dinner, slow cooker soup, ground beef soup, weeknight dinner, creamy taco soup

Find it online: https://cooksyla.com/easy-crockpot-taco-soup-with-ranch-seasoning/