Print

Lightened-Up Crockpot Taco Soup with Ranch Best Easy Recipe

lightened-up crockpot taco soup with ranch - featured image
Print Recipe

A lightened-up, hearty taco soup made in the crockpot with lean ground turkey, black beans, corn, and a secret ingredient—ranch seasoning—that adds a creamy, herby depth without any cream. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 lb lean ground turkey or chicken (93/7)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (10 oz) Rotel diced tomatoes with green chiles, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn (drained if canned)
  • 1 packet (1 oz) ranch seasoning mix (e.g., Hidden Valley)
  • 1 packet (1 oz) taco seasoning mix (e.g., Old El Paso)
  • Optional toppings: Greek yogurt, shredded cheese, avocado, fresh cilantro, lime wedges, crushed tortilla chips

Instructions

  1. Brown the meat: Heat a large skillet over medium-high heat. Add ground turkey and cook, breaking it up, until no longer pink (about 5 minutes). Do not drain.
  2. Add aromatics: Add diced onion and minced garlic to the skillet. Cook for 2 minutes until onion softens and garlic is fragrant.
  3. Transfer to crockpot: Dump the meat mixture into a 5-6 quart slow cooker.
  4. Add canned goods: Pour in diced tomatoes, Rotel, drained black beans, and corn. Do not drain the tomatoes or Rotel. Stir briefly.
  5. Add broth and seasonings: Pour in beef broth. Sprinkle both seasoning packets over the top. Stir until well combined. Add another 1/2 cup broth if too thick.
  6. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Avoid lifting the lid during cooking.
  7. Taste and adjust: About 30 minutes before serving, taste and adjust seasoning if needed (add salt, lime juice, or cumin).
  8. Serve: Ladle into bowls and top with desired toppings.

Notes

For a vegetarian version, omit meat and add an extra can of black beans and a can of pinto beans; use vegetable broth. For a thicker soup, mash half the black beans before adding or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) 30 minutes before serving. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot taco soup, lightened-up taco soup, ranch seasoning, slow cooker soup, healthy taco soup, easy dinner, meal prep

Find it online: https://ariaappetite.com/lightened-up-crockpot-taco-soup-with-ranch-best-easy-recipe/