This hearty, flavorful rotel taco soup is a weeknight lifesaver. It brings together robust taco flavors with the convenience of your slow cooker, requiring minimal prep time. Perfect for busy parents and beginners, this family-friendly recipe is incredibly popular and easily customizable. Get ready to enjoy a delicious meal with hardly any effort!
Why You’ll Love This Rotel Taco Soup
You’ll quickly fall for this simple slow cooker recipe for so many reasons:
- Quick and Easy: Simply brown the meat, then toss everything into your slow cooker.
- Set-It-and-Forget-It: The slow cooker does all the hard work, leaving you free until dinner.
- Bold Flavor: This rotel taco soup is packed with zesty taco and zippy Rotel flavor in every spoonful.
- Customizable: Top it with your favorite ingredients like cheese, sour cream, or tortilla chips.
- Budget-Friendly: It uses simple, affordable pantry staples you likely already have on hand.
Ingredients
Creating a delicious rotel taco soup starts with fresh, quality ingredients. You’ll love how simple this list is!
For the Soup:
- 1 lb lean ground beef, prepared
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, undrained
- 1 can (15 oz) white beans (e.g., cannellini, great northern), undrained
- 1 can (15 oz) red kidney beans, undrained
- 1 can (15 oz) corn, undrained
- 1 packet (1 oz) taco seasoning mix
- 1 packet (1 oz) ranch seasoning mix
- 2 cups water or broth
Optional Toppings:
- Sour cream or Greek yogurt
- Shredded cheddar cheese
- Tortilla chips or strips
- Fresh cilantro, chopped
- Diced avocado
- Lime wedges
Notes & Substitutions
Rotel diced tomatoes come in various spice levels; choose mild, original, or hot based on your preference. Feel free to mix and match your beans; pinto beans also work wonderfully. For a lighter soup, swap ground beef for ground turkey or chicken. You can also use a low-sodium broth and rinse canned beans if you prefer to reduce sodium. If you don’t have seasoning packets, make your own blend with chili powder, cumin, garlic powder, onion powder, and dried oregano.
Equipment
Gathering your tools before you start makes the cooking process smooth and enjoyable.
- Large slow cooker (6-quart or larger is ideal)
- Large skillet (for browning meat)
- Can opener
- Ladle
- Serving bowls
Instructions
Making this rotel taco soup is incredibly straightforward, perfect for a busy day. Just follow these simple steps to get a delicious meal on the table.
First, brown the lean ground beef in a large skillet over medium-high heat. Break up the meat with a spoon as it cooks until it’s fully browned and no pink remains. Carefully drain any excess fat from the skillet. This step adds depth of flavor and prevents a greasy soup.
To ensure food safety, the USDA recommends cooking ground beef to a specific internal temperature. Learn more about safe ground beef handling and cooking temperatures.
Next, transfer the browned and drained ground beef into your large slow cooker. There’s no need to clean the skillet.
Now, add the canned ingredients. Pour in the undrained Rotel diced tomatoes with green chilies directly into the slow cooker. Then, add the undrained black beans, white beans (like cannellini or great northern), and red kidney beans. Ensure you don’t drain any of these cans; the liquid contributes essential flavor and broth for the soup.
Stir in the undrained corn. Its natural sweetness balances the savory notes of the soup.
Sprinkle in both the taco seasoning mix and the ranch seasoning mix over the ingredients in the slow cooker. These two packets provide a robust, familiar flavor profile that defines this rotel taco soup.
Pour in 2 cups of water or broth. If using broth, it will add even more savory depth. Stir all the ingredients together thoroughly until everything is well combined and the seasonings are distributed.
Place the lid firmly on the slow cooker. Cook the soup on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. Cooking on low for longer allows the flavors to meld beautifully.
Once the cooking time is complete, give the soup a good stir. This ensures all the ingredients are evenly distributed and the flavors are fully incorporated.
Serve your delicious rotel taco soup hot with your favorite optional toppings. Enjoy your easy, flavorful meal!
Pro Tips for the Best Rotel Taco Soup
To ensure your soup is absolutely delicious every time, keep these tips in mind. Browning the ground beef before adding it to the slow cooker creates a deeper, richer flavor profile that truly enhances the soup. Remember not to drain any of the canned ingredients; their liquids are crucial for both flavor and moisture in the soup. Always taste your soup before serving and adjust the seasoning as needed, especially salt, as canned ingredients and seasoning packets can vary. Letting the soup simmer longer, even on the “warm” setting, allows the flavors to meld and intensify beautifully. Using a good quality Rotel product with the right spice level for your family will also yield the best results.
Common Mistakes to Avoid
Don’t over-salt your soup before tasting; it’s easier to add salt than to remove it. Always drain the fat from your browned ground beef to prevent a greasy soup. Avoid cooking the soup on high for too long without enough liquid, as this can sometimes dry out the ingredients or make the beans too mushy.
Serving Suggestions, Storage & Variations
Serving Suggestions
Elevate your rotel taco soup with a variety of toppings! Offer a spread including sour cream, shredded cheese, crispy tortilla chips or strips, fresh cilantro, and diced avocado. For a complete meal, serve alongside warm cornbread or a crisp side salad. You can also pair it with cheesy quesadillas for a heartier dinner.
Storage Instructions
Allow any leftover soup to cool completely before storing it. Transfer the cooled soup to airtight containers and refrigerate for up to 3-4 days. For longer storage, freeze individual portions in freezer-safe containers or bags for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Recipe Variations
- Chicken Taco Soup: Substitute the ground beef with cooked, shredded chicken. Add it during the last hour of cooking to prevent it from drying out.
- Vegetarian Taco Soup: Omit the meat entirely and add an extra can of beans (like pinto or chickpeas) or some diced bell peppers and zucchini for more bulk.
- Spicy Taco Soup: Amp up the heat by adding a diced jalapeño or serrano pepper with the other ingredients, a pinch of cayenne pepper, or an extra dash of chili powder.
- Creamy Taco Soup: For a richer, creamier texture, stir in 4 ounces of cream cheese (softened) or 1/2 cup of heavy cream during the last 30 minutes of cooking.
Nutrition Information
This hearty rotel taco soup is an excellent source of protein and fiber, making it a satisfying and wholesome meal.
Understanding the roles of protein and fiber can highlight why this soup is so nourishing. Explore the benefits of protein and fiber for your body.
| Nutrient | Per Serving (estimate) |
|---|---|
| Calories | 350-400 kcal |
| Protein | 25-30g |
| Fat | 15-20g |
| Carbohydrates | 35-40g |
| Fiber | 10-12g |
| Sodium | 800-1000mg |
Please remember that nutritional information is an estimate based on the ingredients listed. We encourage you to use a reliable online nutrition calculator with your specific brands and quantities for the most accurate information.
Frequently Asked Questions (FAQ)
- Do I need to brown the ground beef first?
- Yes, it’s highly recommended. Browning the ground beef develops a deeper, richer flavor and allows you to drain excess fat for a less greasy soup.
- Can I make this on the stovetop instead of a crockpot?
- Absolutely! After browning the beef, combine all ingredients in a large pot and simmer for at least 30 minutes to allow the flavors to meld.
- Can I use fresh vegetables instead of canned?
- You can, but you’ll need to adjust cooking times. Fresh corn, for example, would need to cook longer than canned, and you’d need to add extra broth or water to account for the drained liquid from canned items.
- Is this soup spicy?
- The spice level depends on your choice of Rotel tomatoes. Use mild for a gentle flavor, or original/hot for more kick. You can always add extra chili powder or a dash of cayenne for additional heat to your rotel taco soup.
- How can I make this vegetarian or vegan?
- To make it vegetarian, simply omit the ground beef and add more beans or plant-based protein. For a vegan version, also ensure you omit any dairy toppings like sour cream or cheese.
Conclusion
This easy slow cooker rotel taco soup is a testament to how simple and delicious homemade meals can be. It’s perfect for busy weeknights, meal prep, or feeding a crowd, offering a warm and comforting experience with minimal fuss. Embrace the convenience and incredible flavors of this family favorite. We encourage you to try this recipe soon and discover your new go-to soup! Don’t forget to share your comments and ratings below.
Easy Slow Cooker Rotel Taco Soup
Ingredients
Equipment
Method
- Combine undrained Rotel diced tomatoes, black beans, white beans, red beans, corn, prepared ground beef, taco seasoning, and ranch seasoning in the crockpot.
- Add 2 cups of water to the mixture and stir all ingredients thoroughly.
- Cover the crockpot with its lid and cook the soup on low heat for 8 hours.
- Serve the hot soup, garnished with shredded cheese, sour cream, and tortilla chips, if desired.