Taco Soup with Ranch Packet
An easy, hearty taco-flavored soup that combines proteins, beans, and vegetables for a comforting meal that's quick to prepare.
Ingredients
Main ingredients
- 1 lb ground beef Choose lean ground beef for a healthier option.
- 1 medium onion, chopped This adds great flavor and aroma.
- 1 15 oz can black beans, rinsed and drained A fantastic source of protein.
- 1 15 oz can kidney beans, rinsed and drained Adds more protein and fiber.
- 1 15 oz can corn, drained Sweetness that complements the spices.
- 1 10 oz can Rotel diced tomatoes with green chilies, undrained Provides spice and freshness.
- 1 14.5 oz can diced tomatoes, undrained Adds some texture and moisture.
- 1 1 oz packet taco seasoning mix The core flavor of taco dishes.
- 1 1 oz packet ranch seasoning mix For that creamy, tangy burst.
- 4 cups beef broth The base of your soup, adding richness.
Optional toppings
- shredded cheddar cheese For a cheesy finish.
- sour cream For creaminess.
- crushed tortilla chips For that delightful crunch.
- fresh cilantro Adds a touch of color and freshness.
Instructions
Preparation
- Start by browning the ground beef in a large pot or Dutch oven over medium-high heat for about 5-7 minutes, breaking it apart as it cooks. Drain any excess grease.
- Add the chopped onion to the beef and cook for about 5 minutes until the onion is soft and translucent.
- Stir in the black beans, kidney beans, drained corn, undrained Rotel diced tomatoes, and undrained diced tomatoes. Mix well.
- Sprinkle in the taco seasoning and ranch seasoning, mixing thoroughly.
- Pour in the beef broth and bring the mixture to a gentle simmer. Reduce heat to low and cover the pot, allowing it to simmer for 20-30 minutes.
- Ladle the soup into bowls and serve with a variety of toppings on the side.
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Notes
Customize your soup by adjusting the spiciness or using different proteins. Store leftovers separately for freshness and enjoy for up to five days in the refrigerator or freeze for three months.