This slow cooker ranch taco soup turns ground beef, three kinds of beans, corn, and a pair of seasoning packets into a thick, flavorful soup with almost no hands on work. Brown the beef, load the pot, and let the cooker finish the job.
The ranch mix adds a tangy, herby backbone that rounds out the taco seasoning, so the soup tastes layered even though the ingredient list is short. A bowl topped with cheese and chips makes a satisfying dinner for a crowd.
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Why This Slow Cooker Ranch Taco Soup Recipe Works
Browning the beef with the onion, pepper, and spices first builds a deeper flavor than dropping raw meat straight into the pot.
Keeping the beans and tomatoes undrained supplies the liquid, so you never need to add broth or water to this soup.
Ranch dressing mix brings a tangy, herby note that softens the heat of the taco seasoning and green chilies.
Ingredients for Slow Cooker Ranch Taco Soup
- 1 and a half pounds ground beef
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 can (15 ounces) pinto beans, undrained
- 1 can (15 ounces) black beans, undrained
- 1 can (15 ounces) kidney beans, undrained
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (14.5 ounces) petite diced tomatoes, undrained
- 1 can (4 ounces) chopped green chilies
- 1 packet taco seasoning (about 1.5 ounces)
- 1 packet ranch dressing mix (1 ounce)
Ground beef. Brown it until no pink remains and drain off the excess fat.
Three beans. Pinto, black, and kidney beans give different textures and thicken the soup.
Corn and tomatoes. They add sweetness and acidity to balance the savory seasoning.
Green chilies. Mild chopped chilies add gentle heat and a roasted flavor.
Seasoning packets. The taco and ranch mixes carry salt, so no extra salt is needed.
How to Make Slow Cooker Ranch Taco Soup
1. Brown the beef Cook the beef, onion, bell pepper, garlic, cumin, and pepper in a large skillet over medium heat for 7 to 10 minutes, breaking up the meat until no pink remains.
2. Drain the fat Tilt the skillet and spoon off the extra fat so the soup does not turn greasy.
3. Fill the cooker Move the beef mixture into a 5 quart slow cooker.
4. Add the cans Pour in the three kinds of beans with their liquid, then add the drained corn, the tomatoes with their juice, and the chilies.
5. Season it Sprinkle on the taco seasoning and ranch mix and stir until everything is evenly mixed.
6. Cook on low Cover and cook on low for two to three hours, until the soup is steaming hot throughout.
7. Serve hot Stir once, ladle into bowls, and add your favorite toppings.
How to Serve Slow Cooker Ranch Taco Soup
Ladle the soup into bowls and top with shredded cheese, sour cream, and crushed tortilla chips. Warm chile cheese cornbread is the ideal side for dunking, and homemade corn salsa adds a fresh scoop on top. Set out white queso dip and creamy buttermilk coleslaw for a casual game day spread.
How to Store and Reheat Slow Cooker Ranch Taco Soup
Cool the soup quickly and refrigerate it in airtight containers within two hours. It keeps for three to four days. Freeze portions for up to three months and thaw overnight in the refrigerator. Reheat on the stove or in the microwave until the soup reaches 165 degrees F and is steaming hot.
Tips and Variations for Slow Cooker Ranch Taco Soup
Flag the allergens. Ranch mix and taco seasoning can contain milk, soy, and wheat, so read the labels.
Cook the beef first. Brown the beef fully before it goes into the slow cooker, and never add frozen meat.
Rinse for less salt. Draining and rinsing the beans cuts sodium, though you will need a splash of water to replace the liquid.
Size the pot. This amount needs at least a 5 quart cooker, so the soup does not crowd the lid.
Stir before serving. A good stir mixes the settled beans and the broth for even bites.
Add heat. A diced jalapeno or a spoonful of hot sauce brings extra spice for those who like it.
Thicken if needed. Mash a cup of beans against the side of the pot to make the soup thicker.
Check trusted guidance. For slow cooker safety rules, read the Clemson slow cooker food safety fact sheet before you start.
Frequently Asked Questions About Slow Cooker Ranch Taco Soup
Can I make slow cooker ranch taco soup on high?
Yes. Cook it on high for about 90 minutes to two hours, until steaming hot, though low heat blends the flavors more gently.
How thick is slow cooker ranch taco soup?
It is thick and stew like because the beans release starch. Add a splash of water or broth if you want a thinner bowl.
Can I freeze slow cooker ranch taco soup?
Yes. Cool it fully, freeze it in airtight containers for up to three months, and reheat until steaming hot.
Can I use ground turkey instead of beef?
Yes. Brown ground turkey until it reaches 165 degrees F, and add a teaspoon of oil if the pan looks dry.
What toppings go well on this soup?
Shredded cheddar, sour cream, chopped green onions, cilantro, avocado, and crushed tortilla chips all work well.
Slow Cooker Ranch Taco Soup
Equipment
- Large skillet
- 5 quart slow cooker
- Ladle
Ingredients
Main Ingredients
- 24 oz ground beef one and a half pounds
- 1 small onion chopped
- 1 small green bell pepper chopped
- 2 cloves garlic minced
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 can pinto beans 15 oz, undrained
- 1 can black beans 15 oz, undrained
- 1 can kidney beans 15 oz, undrained
- 1 can whole kernel corn 15 oz, drained
- 1 can petite diced tomatoes 14.5 oz, undrained
- 1 can chopped green chilies 4 oz
- 1 packet taco seasoning about 1.5 oz
- 1 packet ranch dressing mix 1 oz
Instructions
Cooking
- Brown. Cook the beef, onion, pepper, garlic, cumin, and black pepper in a skillet for 7 to 10 minutes until no pink remains, then drain.
- Load. Transfer the beef to a 5 quart slow cooker and add all the cans, draining only the corn.
- Season. Stir in the taco seasoning and ranch mix until combined.
- Cook. Cover and cook on low for 2 to 3 hours until steaming hot.
- Serve. Ladle into bowls and add cheese, sour cream, and chips.
