Description
A hearty, flavorful Crockpot taco soup loaded with ground beef, beans, corn, and zesty spices – an easy, comforting meal for any night of the week.
Ingredients
Scale
- 1 lb ground beef, shredded chicken, or your preferred protein
- 1 (16 oz) can pinto beans, undrained
- 1 (16 oz) can white or kidney beans, undrained
- 1 (11 oz) can sweet corn, undrained
- 1 (11 oz) can diced tomatoes with chiles
- 1 (28 oz) can diced tomatoes
- 1 (4 oz) can diced green chiles
- 1 1/4 envelopes taco seasoning mix
- 1 envelope Hidden Valley Ranch Salad Dressing & Seasoning Mix
Instructions
- Brown the ground beef or protein of choice in a skillet; drain excess fat.
- Add meat, beans, corn, tomatoes, chiles, taco seasoning, and ranch mix to the slow cooker (keep can juices).
- Stir well, cover, and cook on high for 2 hours or low for 4–6 hours.
- Serve hot with your favorite toppings like cheese, sour cream, or tortilla chip
Notes
- Substitute ground beef with turkey or plant-based protein for variety.
- Use fire-roasted tomatoes for a smoky twist.
- Add jalapeños or cayenne pepper for extra heat.
Nutrition
- Serving Size: 1 bowl
- Calories: ~320
- Sugar: ~6g
- Carbohydrates: ~28g
- Protein: ~20g