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
Scale
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
