Taco Soup with Ranch Dressing
This hearty taco soup combines ground beef, beans, corn, and tomatoes with the secret weapon of ranch dressing mix for incredible depth of flavor. It's a one-pot wonder that's ready in just 40 minutes using simple pantry staples, making it perfect for busy weeknights when you need something warm, comforting, and satisfying.
Equipment
- Large Dutch oven or soup pot - at least 6-quart capacity
- Wooden spoon or sturdy spatula
- Colander - for draining beans and corn
Ingredients
For the Soup Base
- 2 pounds ground beef - 907g, 90/10 lean works best
- 1 tablespoon olive oil - 15ml
- 1 medium yellow onion - about 1 cup or 150g, diced
- 3 cloves garlic - minced
- 1 can (15 oz) black beans - 425g, drained and rinsed
- 1 can (15 oz) pinto beans - 425g, drained and rinsed
- 1 can (15 oz) whole kernel corn - 425g, drained
- 1 can (15 oz) diced tomatoes with green chiles - 425g, like Rotel
- 1 can (15 oz) diced tomatoes - 425g
- 1 can (8 oz) tomato sauce - 227g
- 2 cups beef broth - 480ml
- 1 packet (1 oz) taco seasoning - 28g
- 1 packet (1 oz) ranch dressing mix - 28g
- 1 teaspoon ground cumin - 5ml
- 1/2 teaspoon black pepper - 2.5ml
For Serving
- shredded cheddar cheese
- sour cream
- diced avocado
- sliced jalapeños
- fresh cilantro - chopped
- tortilla chips
- lime wedges
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook for 7-10 minutes, breaking it up with a wooden spoon, until browned with no pink remaining.
- Reduce heat to medium, add diced onion to the pot with the beef, and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 1 additional minute, stirring constantly.
- Sprinkle taco seasoning, ranch dressing mix, cumin, and black pepper over the beef mixture. Stir for about 1 minute to toast the spices and coat everything evenly.
- Add both cans of diced tomatoes with their juices, tomato sauce, drained beans, and drained corn. Stir well, scraping up any browned bits from the bottom of the pot.
- Pour in beef broth and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer uncovered for 20-30 minutes, stirring occasionally, until thickened and flavors have melded.
- Ladle hot soup into bowls and top with shredded cheddar cheese, sour cream, diced avocado, cilantro, jalapeños, crushed tortilla chips, and a squeeze of fresh lime juice as desired.
Notes
- Use 90/10 ground beef for the best balance of flavor and leanness. Anything leaner can taste dry, and fattier meat makes the soup greasy.
- Don't skip draining and rinsing the beans, as this removes excess starch and prevents the soup from getting gummy.
- For a vegetarian version, omit the beef and add an extra can each of black and pinto beans plus cubed sweet potato.
- The soup thickens as it sits. Add a splash of broth or water when reheating to reach desired consistency.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- For extra spice, add 1-2 diced jalapeños when sautéing the onions and use hot Rotel tomatoes.
- Slow cooker method: Brown beef and sauté onions first, then transfer to slow cooker with remaining ingredients. Cook on low 6-8 hours or high 3-4 hours.
- Fresh toppings matter! Freshly shredded cheese melts better than pre-shredded, and crushing tortilla chips right before serving prevents sogginess.
- The ranch dressing mix won't make your soup taste like ranch salad dressing. It adds herbaceous depth that complements the taco seasoning perfectly.
- Warm your serving bowls by filling them with hot water while the soup finishes cooking, then dump it out before serving to keep soup hotter longer.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 35gProtein: 28gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 1095mgPotassium: 850mgFiber: 8gSugar: 7gVitamin A: 15IUVitamin C: 25mgCalcium: 8mgIron: 25mg
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