Description
Ranch Taco Soup is a one-pot, Tex-Mex inspired meal loaded with ground beef, beans, corn, tomatoes, taco seasoning, and a tangy ranch kick—perfect for a cozy, crowd-pleasing dinner.
Ingredients
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 packet dry ranch dressing mix
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto or kidney beans, drained and rinsed
- 1 (8 oz) can tomato sauce
- 2 cups beef or chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheddar cheese, tortilla chips, jalapeños, cilantro, avocado
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the onion for 3–4 minutes until softened.
- Add garlic and ground beef. Cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in taco seasoning and ranch dressing mix until evenly combined.
- Add diced tomatoes, tomato sauce, corn, black beans, pinto beans, and broth.
- Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
- Adjust salt and pepper to taste.
- Serve hot with desired toppings.
Notes
- Use ground chicken or shredded rotisserie chicken for variety.
- For extra creaminess, stir in cream cheese or a splash of cream before serving.
- This soup freezes well—perfect for batch cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 50 mg
