I absolutely love this Easy Taco Soup with Ranch Recipe because it’s one of those meals that feels cozy and comforting, yet super simple to throw together on a busy weeknight. The combination of beef, beans, and that hint of ranch seasoning makes it a family favorite that everyone devours without complaints. Plus, it’s a handy one-pot dinner that cleans up in a snap!
When I first tried this recipe, I was blown away by how the ranch mix brought an unexpected creamy tang that paired so well with the warm spices and tomatoes. You’ll find that this soup is not only filling and flavorful but also incredibly flexible—you can tweak the heat or add extra veggies to make it your own. Trust me, once you try this Easy Taco Soup with Ranch Recipe, it’s going to become your go-to comfort food.
Why You’ll Love This Recipe
- Super Easy to Make: With just one pot and simple ingredients, dinner is ready in under an hour.
- Rich, Layered Flavors: The ranch dressing mix adds a unique twist that makes this taco soup stand out.
- Crowd-Pleaser: My family goes crazy for this soup, making it perfect for weeknight dinners or casual gatherings.
- Flexible and Customizable: You can easily swap ingredients or adjust the spice level to suit your tastes.
Ingredients You’ll Need
The ingredients in this Easy Taco Soup with Ranch Recipe come together to create a hearty and satisfying meal. I love how the mix of beans, corn, and ground beef provides a great balance of textures and flavors, while the ranch seasoning introduces that signature savory tang.
- Ground beef: I prefer 93% lean to keep it flavorful but less greasy.
- Onion: Adds sweetness and depth once sautéed with the beef.
- Garlic: Fresh garlic really livens up the base of the soup.
- Green bell pepper: Crunchy and colorful, it gives a subtle sweetness.
- Crushed tomatoes: They create the rich tomato base.
- Pinto beans: Creamy and hearty, perfect for texture.
- Black beans: Rinsed well, they add a nice earthy flavor.
- Beef broth: Use a good quality broth for maximum flavor.
- Corn: Whole kernel corn brings a natural sweetness.
- Rotel diced tomatoes and green chiles: Adds a mild kick and more tomato goodness.
- Ranch dressing mix: The secret ingredient that amps up the flavor brilliantly.
- Taco seasoning: Balances the spice and brings that classic taco taste.
- Cumin: Adds warm, smoky notes.
- Coriander: Brings a gentle citrusy flavor that brightens the soup.
Variations
I love that this Easy Taco Soup with Ranch Recipe lets you customize pretty easily depending on what you have on hand or your dietary needs. Sometimes I swap the ground beef for ground turkey for a leaner option, or add some diced jalapeños for extra heat.
- Vegetarian option: I’ve tried using plant-based meat substitutes or just extra beans and veggies, and it works great.
- Extra veggies: Adding corn, zucchini, or diced carrots gives the soup more bite and color.
- Spice level: You can tone down the taco seasoning or add a dash of hot sauce depending on how spicy you like it.
- Cheesy finish: Stir in shredded cheese or top each bowl for that melty, comforting touch my family loves.
How to Make Easy Taco Soup with Ranch Recipe
Step 1: Sauté the aromatics and brown the beef
Start by heating your Dutch oven or heavy pot over medium heat. Toss in the ground beef along with the chopped onion, minced garlic, and green bell pepper. Keep stirring and breaking up the beef so it browns evenly without clumping. You’ll know it’s ready when the beef is nicely browned and the veggies soften—this usually takes about 7-10 minutes. Make sure not to rush this step because those browned bits add serious depth to the soup.
Step 2: Build the soup base
Next, pour in the crushed tomatoes and the Rotel diced tomatoes with green chiles. Then add the drained pinto and black beans, plus the drained whole kernel corn. Give everything a good stir so the ingredients start to marry. At this point, your kitchen will start smelling amazing—just wait until the seasoning goes in!
Step 3: Season and simmer
Pour in the beef broth, then sprinkle in the ranch dressing mix packet, taco seasoning, cumin, and coriander. Stir well to combine. Bring the whole pot to a gentle boil, then reduce the heat and let it simmer uncovered for about 30 minutes. This simmering time lets the flavors deepen and thicken the soup slightly. Don’t forget to stir occasionally to keep everything from sticking to the bottom.
Pro Tips for Making Easy Taco Soup with Ranch Recipe
- Brown the beef thoroughly: Taking time to brown the beef and veggies ensures rich, caramelized flavors in your soup.
- Don’t skip draining the beans and corn: It keeps the soup from becoming too watery and helps maintain a great texture.
- Simmer low and slow: Letting the soup simmer uncovered melds flavors and slightly thickens the broth for a better mouthfeel.
- Taste and adjust seasoning: Before serving, taste the soup and tweak seasoning or heat levels to your liking—it’s easier to do before you ladle.
How to Serve Easy Taco Soup with Ranch Recipe
Garnishes
I love piling on shredded cheddar cheese, a dollop of sour cream, and fresh chopped cilantro on my bowl. Sometimes I add sliced avocado or crushed tortilla chips for extra texture. These garnishes not only add color but elevate every spoonful into something special.
Side Dishes
This soup pairs perfectly with warm cornbread or simple tortilla chips for dipping. A light green salad on the side rounds out the meal without competing with the bold flavors. When I’m feeling indulgent, a side of Mexican rice is an obvious winner.
Creative Ways to Present
If I’m serving this for a casual party or game day, I like setting up a build-your-own topping bar with various salsas, jalapeños, olives, shredded lettuce, and lime wedges. It turns a simple soup into a fun interactive meal that everyone can customize.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in airtight containers in the fridge for up to 3 days. The flavors actually seem to deepen overnight, making it even better the next day. Just be sure to let it cool before covering to avoid condensation.
Freezing
This soup freezes beautifully! I portion it out into freezer-safe containers or heavy-duty zip bags, removing as much air as possible. When I’m ready, I thaw it in the fridge overnight and give it a good stir before reheating.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally until warmed through. You might want to add a splash of broth or water if it’s thickened too much. This keeps the soup nice and soupy without losing flavor.
FAQs
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Can I make this Easy Taco Soup with Ranch Recipe gluten-free?
Absolutely! Just double-check your taco seasoning and ranch dressing mix to be sure they’re gluten-free, as some brands may include additives with gluten. Otherwise, all the other ingredients are naturally gluten-free.
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What can I substitute for the ranch dressing mix?
If you don’t have ranch dressing mix on hand, you can mix your own with dried herbs like dill, parsley, chives, garlic powder, and onion powder with a bit of salt and pepper. It won’t be exactly the same but still delicious and fresh-tasting.
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Is this soup spicy?
This recipe has a mild to moderate spice level thanks to the taco seasoning and Rotel tomatoes with green chiles. You can adjust the heat by using mild or hot taco seasoning or adding extra chili powder or hot sauce.
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Can I make this recipe slow cooker friendly?
Yes! Brown the beef and sauté the veggies first, then transfer everything to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, then stir before serving.
Final Thoughts
This Easy Taco Soup with Ranch Recipe has become one of my absolute favorites for busy nights or when I want something hearty without a lot of fuss. It’s warm, satisfying, and full of flavor that feels both familiar and a little special thanks to that ranch seasoning twist. Give it a try—I bet you’ll enjoy how simple it is and how quickly it becomes a staple in your rotation. Plus, sharing it with family and friends always brings extra smiles around the table!
Print
Easy Taco Soup with Ranch Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Easy Taco Soup with Ranch is a flavorful and hearty one-pot meal perfect for busy weeknights. Combining ground beef, beans, corn, and a blend of taco seasoning with a ranch dressing mix, it delivers a comforting soup full of Tex-Mex flavors made effortlessly on the stovetop.
Ingredients
Meat and Vegetables
- 1 lb ground beef (93% lean)
- ½ onion, chopped
- 1 garlic clove, minced
- 1 green bell pepper, chopped
Canned and Packaged Goods
- 1 – 15 oz can crushed tomatoes
- 1 – 15 oz can pinto beans, drained
- 1 – 15 oz can black beans, drained and rinsed
- 1 – 15 oz can whole kernel corn, drained
- 1 – 10 oz can Rotel diced tomatoes and green chiles
- 1 – 1 oz ranch dressing mix packet
Liquids and Seasonings
- 2 ½ cups beef broth
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Instructions
- Brown the Meat and Vegetables: In a 4-quart Dutch oven or large pot over medium heat, cook the ground beef along with the chopped onion, minced garlic, and chopped green bell pepper until the beef is browned and the vegetables are softened, about 7-10 minutes. Drain excess fat if necessary.
- Add Canned Ingredients: Stir in the crushed tomatoes, Rotel diced tomatoes with green chiles, pinto beans, black beans, and whole kernel corn. Mix everything evenly to combine the flavors.
- Add Broth and Seasonings: Pour in the beef broth, then add the taco seasoning, ranch dressing mix, ground cumin, and ground coriander. Stir well to dissolve the seasoning evenly throughout the soup.
- Simmer the Soup: Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 30 minutes. This simmering allows the flavors to meld and the soup to thicken slightly.
Notes
- Use lean ground beef (93%) to keep the soup flavorful but less greasy.
- Feel free to substitute beef broth with vegetable broth for a slightly different taste.
- For a spicier kick, add extra diced jalapeños or hot sauce.
- Top with shredded cheese, sour cream, or tortilla chips when serving for added texture and flavor.
- This soup stores well and tastes even better the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 55 mg
