Description
This easy, flavorful soup practically cooks itself! Packed with tender ground beef, beans, corn, and Tex-Mex spices, it’s the perfect weeknight meal when you want comfort without the fuss. Serve it with your favorite toppings like shredded cheese, sour cream, and tortilla chips for the ultimate cozy bowl.
Ingredients
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1 lb ground beef (or turkey/chicken)
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1 small onion, chopped
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1 (28 oz) can crushed tomatoes
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1 (15¼ oz) can corn, undrained (or 2 cups frozen corn)
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1 (15 oz) can black beans, undrained
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1 (15½ oz) can red kidney beans, undrained
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1 envelope dry ranch dressing mix
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1 envelope dry taco seasoning mix
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Salt and pepper, to taste
For Serving:
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Shredded cheddar cheese
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Sour cream
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Tortilla chips
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Optional toppings: sliced jalapeños, fresh cilantro, lime wedges
Instructions
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Brown the Beef
In a skillet over medium-high heat, cook ground beef until no longer pink.
Add chopped onion during the last minute to soften slightly.
Drain excess fat. -
Combine Ingredients
Transfer the beef and onion to a slow cooker.
Add crushed tomatoes, corn, black beans, kidney beans, ranch dressing mix, and taco seasoning.
Stir well to combine. -
Cook the Soup
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until hot and flavorful. -
Serve and Enjoy
Ladle into bowls and top with shredded cheese, sour cream, and crushed tortilla chips.
Add any extra toppings you like!
Notes
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For a thicker soup: Blend 1 cup of the soup and stir it back in, or mix 2 tbsp cornstarch with ¼ cup cold water and stir in during the last 20 minutes.
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Make it creamy: Stir in 4 oz of cream cheese during the last 30 minutes of cooking.
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Add more veggies: Toss in diced bell peppers or spinach for extra nutrients.
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Storage: Keeps in the fridge for 3–4 days or freeze for up to 3 months.
Nutrition
- Calories: 330 cal Per Serving
- Carbohydrates: 25 g
- Protein: 20 g