Description
This Easy Slow Cooker Ranch Taco Soup is a creamy, savory, and comforting meal that comes together with simple ingredients and minimal effort. Perfect for busy weeknights, it’s a crowd-pleaser that tastes like you spent hours in the kitchen.
Ingredients
Scale
- 1 lb ground beef (80/20 works well)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) taco seasoning mix
- 1 can (15 oz) diced tomatoes with green chiles (like Rotel)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups beef broth (low-sodium recommended)
- 4 oz cream cheese, softened
- Shredded cheddar cheese (for topping)
- Sour cream or Greek yogurt (for topping)
- Fresh cilantro, chopped (for topping)
- Crushed tortilla chips or Fritos (for topping)
- Sliced jalapeños (for topping)
- Lime wedges (for topping)
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink (about 6-8 minutes). Leave about a tablespoon of fat for flavor.
- Add the diced onion to the skillet and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Transfer the beef and onion mixture to a slow cooker.
- Sprinkle the ranch seasoning and taco seasoning over the beef. Add the undrained diced tomatoes with green chiles, drained black beans, and drained corn. Stir to combine.
- Pour in the beef broth and stir again until seasonings are dissolved and ingredients are evenly distributed.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- About 30 minutes before serving, cut the softened cream cheese into cubes and stir into the soup until fully melted and the broth is smooth and creamy.
- Taste and adjust seasoning with salt, hot sauce, or cayenne as desired.
- Ladle into bowls and serve with desired toppings (shredded cheese, sour cream, cilantro, tortilla chips, jalapeños, lime wedges).
Notes
For best results, use full-fat cream cheese to avoid graininess. Add cream cheese at the end of cooking, not at the beginning. If soup is too thin, let it cook uncovered for 10-15 minutes to thicken. Leftovers taste even better the next day. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH)
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 380
- Sugar: 6
- Sodium: 920
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 7
- Protein: 28
Keywords: slow cooker, ranch taco soup, easy soup, taco soup, creamy soup, ground beef soup, weeknight dinner, comfort food