Homemade Taco Soup

This Homemade Taco Soup is a hearty, easy-to-make crockpot meal made from scratch without store-bought seasoning mixes. Simply toss everything into a crockpot, add chicken broth and water, and let it cook for a few hours. It’s a nutritious, customizable dish packed with protein and fiber, perfect for a comforting family meal. Top with cheese, sour cream, or cilantro for extra flavor!

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Prep Time 10

Cook Time 4

Servings: 6

Course: Main Course

Ingredients Method Notes

Ingredients

For the Soup

1 lb 454 grams ground beef, browned (or substitute with ground turkey)
3-4 cans of beans e.g., garbanzo, kidney, pinto, black, and navy beans
1 can corn or hominy frozen or canned
2 cups chicken broth
2 cups water
1 large zucchini diced (optional, for added nutrients)

For the Ranchy Taco Seasoning Mix:

1 tsp dried parsley
1 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1.5 tsp coarse sea salt
1 tsp paprika
2 tsp chili powder
2 tsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
1 tsp freshly ground black pepper adjust to taste

Method

Brown the Meat: In a skillet, cook the ground beef (or turkey) over medium heat until fully browned. Drain any excess fat.
Assemble the Ingredients: Add the browned meat, beans, corn, and zucchini (if using) to a large crockpot.
Season It Up: Sprinkle the Ranchy Taco Seasoning Mix evenly over the ingredients.
Add Liquids: Pour in the chicken broth and water. Stir thoroughly to combine and evenly distribute the seasoning.
Cook:
Low Setting: Cook on low for 6-8 hours.
High Setting: Cook on high for 4-6 hours.
Serve and Enjoy: Ladle the soup into bowls and enjoy warm.
Optional toppings: shredded cheese, sour cream, chips or a sprinkle of fresh cilantro.

Notes

Beans: Use your favorite combination or whatever you have on hand.
Corn/Hominy: Both add great texture and flavor, so choose what you prefer.
Spicier Version: Add a pinch of cayenne, red chili flakes, or a can of green chilies for extra heat.