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Taco Soup Recipe with Ranch Dressing

Taco Soup with Ranch Dressing

Wholesome Cove
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 8 servings
Calories 385 kcal

Equipment

  • Large Dutch oven or soup pot - at least 6-quart capacity
  • Wooden spoon or sturdy spatula
  • Sharp knife and cutting board
  • Can opener
  • Measuring cups and spoons
  • Ladle
  • 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
Keyword comfort food, easy soup, one pot meal, ranch dressing, taco soup
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