Crockpot Taco Ranch Soup: Easy Dump-and-Go Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For the creamiest result, use full-fat cream cheese and a good-quality Mexican cheese blend. Pre-shredded cheese often contains anti-caking agents that can affect melting, so shredding your own from a block gives a smoother texture.

If you prefer a spicier soup, use hot Rotel or add a diced jalapeno with the other ingredients.

This soup freezes well, so consider making a double batch. Let it cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. When reheating, add a splash of broth or water to thin it if needed, since the soup thickens as it sits.

Variations

• Spicy Chorizo Taco Soup: Swap the ground beef for fresh Mexican chorizo. Brown the chorizo in the skillet, breaking it up, and drain excess fat. Proceed with the recipe as written for a spicy, flavorful twist.
• Chicken Taco Ranch Soup: Use 2 pounds of boneless, skinless chicken thighs instead of ground beef. Add the chicken to the slow cooker with the other ingredients, cook on LOW for 4 hours, then shred the chicken before adding the cream cheese and shredded cheese.
• Vegetarian Bean Soup: Omit the ground beef and use vegetable broth instead of beef broth. Add an extra can of beans or some diced zucchini for heartiness. The soup is just as creamy and satisfying.
• Smoky Chipotle Soup: Add 1-2 chipotle peppers in adobo sauce, minced, along with the seasonings for a smoky, spicy kick. Adjust the amount to taste. Top with extra cilantro and a squeeze of lime.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 1-minute intervals.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Cool the soup to room temperature within 2 hours of cooking before refrigerating. Reheat gently on the stovetop or in the microwave, stirring occasionally, until hot throughout.

This soup is perfect for making ahead. Brown the beef and prep all the ingredients the night before, then refrigerate them separately.

In the morning, dump everything into the slow cooker and cook on LOW for 4 hours. You can also make the full soup and refrigerate it for up to 4 days, or freeze it for up to 3 months.

Serving ideas

Serve this soup as a main dish with tortilla chips, sour cream, pickled jalapenos, and fresh cilantro.

It's hearty enough to be a meal on its own, but you can also offer cornbread or a simple green salad on the side. For a fun taco-night twist, set out bowls of toppings and let everyone customize their own.

This soup is also great for game day or potlucks—keep it warm in the slow cooker and let guests serve themselves.

The recipe makes a generous batch, so it's perfect for feeding a crowd. Leftovers taste even better the next day as the flavors continue to meld.

Frequently asked questions

Recipe card

Crockpot Taco Ranch Soup: Easy Dump-and-Go Weeknight Dinner

Prep 15 minCook 4 hTotal 4 h 15 minServes 8

Ingredients

• 2 lb ground beef
• 15 oz canned black beans, drained and rinsed
• 15 oz canned pinto beans, drained and rinsed
• 15 oz corn kernels, drained
• 10 oz canned diced tomatoes with green chilies (Rotel)
• 1 packet ranch seasoning mix
• 1 packet taco seasoning mix
• 3 cups beef broth
• 8 oz cream cheese, softened and cut into cubes
• 1 1/2 cups shredded Mexican four-cheese blend
• Crushed tortilla chips, for serving
• Sour cream, for serving
• Pickled jalapenos, for serving
• Fresh cilantro, chopped, for serving

Instructions

1. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until browned and no longer pink, about 8 minutes. Drain off excess fat if needed. Transfer the browned beef to the slow cooker.
2. Add the drained black beans, pinto beans, corn, and diced tomatoes with green chilies to the slow cooker with the beef. Stir to combine.
3. Sprinkle the ranch seasoning and taco seasoning over the mixture. Pour in the beef broth and stir everything together until well combined.
4. Cover the slow cooker and cook on LOW for 4 hours, until the soup is bubbling and the flavors have melded.
5. After 4 hours, add the softened cream cheese to the slow cooker. Stir until the cream cheese is fully melted and incorporated into the soup.
6. Sprinkle the shredded Mexican four-cheese blend over the soup and stir until the cheese is melted and the soup is smooth and creamy.
7. Ladle the hot soup into serving bowls. Take your time with each step, and the result will be worth every minute spent in the kitchen.
8. Top each bowl with crushed tortilla chips, a dollop of sour cream, pickled jalapenos, and a sprinkle of fresh cilantro. Serve immediately.

Contains: gluten, milk, soy, celery

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

35 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.