Easy Taco Soup with Ranch

This Easy Taco Soup with Ranch is a hearty, flavorful one-pot meal that’s perfect for busy weeknights or casual gatherings. Packed with seasoned ground beef, beans, corn, and a flavorful twist from ranch dressing mix, this soup is a delicious blend of Tex-Mex spices. It’s a quick and satisfying dish that’s both comforting and versatile, and it can be easily customized with your favorite toppings like shredded cheese, sour cream, or tortilla chips.

Ingredients

• 1 lb ground beef (93% lean recommended)
• ½ onion, chopped
• 1 garlic clove, minced
• 1 green bell pepper, chopped
• 1 (15 oz) can crushed tomatoes
• 1 (15 oz) can pinto beans, drained
• 1 (15 oz) can black beans, drained and rinsed
• 2 ½ cups beef broth
• 1 (15 oz) can whole kernel corn, drained
• 1 (10 oz) can Rotel diced tomatoes and green chiles
• 1 (1 oz) packet ranch dressing mix
• 2 tablespoons taco seasoning
• 1 teaspoon cumin
• 1 teaspoon coriander

Instructions

1. Brown the Beef:

• In a 4-quart Dutch oven or large pot, brown the ground beef over medium heat, breaking it up as it cooks. Add the chopped onion, garlic, and green bell pepper. Cook until the vegetables are softened and the beef is no longer pink, about 5-7 minutes.

1. Add the Main Ingredients:

• Stir in the crushed tomatoes, Rotel diced tomatoes with green chiles, pinto beans, black beans, and corn. Mix everything together until well combined.

1. Add Seasonings and Broth:

• Pour in the beef broth and stir in the ranch dressing mix, taco seasoning, cumin, and coriander. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, allowing the flavors to meld.

1. Serve:

• Once the soup has simmered and thickened, taste and adjust seasoning if necessary. Ladle into bowls and serve with your favorite toppings such as shredded cheese, sour cream, diced avocado, fresh cilantro, or tortilla chips.

Tips for Perfect Taco Soup

• Toppings: Customize the soup with toppings like jalapeños, guacamole, lime wedges, or crispy tortilla strips for added texture and flavor.
• Make it Spicy: For more heat, add extra Rotel, diced jalapeños, or a pinch of cayenne pepper.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
• One-Pot Wonder: This soup is perfect for meal prep, and it’s a great option for feeding a crowd. It’s a complete meal on its own, but it pairs well with cornbread or a side salad.

This Taco Soup with Ranch is sure to become a go-to recipe in your kitchen with its bold, savory flavors and easy preparation!