This delicious Ranch Taco Soup soup blends the zestiness of tacos with the creamy richness of ranch seasoning, to create a mouth watering delicious soup. This dish is a quick, one-pot recipe that’s perfect for busy weeknights, a chilly fall day, or when you’re just in the mood for a hearty dish. This recipe is a family favorite at my house, and I am sure it will have your whole family going back for seconds too!
Why You’ll Love This Easy Taco Soup Recipe
- Quick and Easy: This easy recipe can be ready in under 30 minutes with very minimal prep.
- One-Pot Meal: This soup can be made using only one pot, making it perfect for a busy schedule.
- Customizable: You can easily add your favorite taco toppings to suit your taste preferences.
- Family-Friendly: Kids and adults alike will enjoy the savory taco flavor with a creamy twist, making it the perfect choice to feed the whole family.
Ingredients
- Lean Ground Beef
- Yellow Onion
- Minced Garlic
- Taco Seasoning
- Ranch Seasoning
- Southwest Corn
- Rotel Tomatoes with Green Chilies
- Petite Diced Tomatoes
- Pinto Beans
- Black Beans
- Chicken Broth
How To Make Ranch Taco Soup
In a large pot over medium-high heat add the ground beef and chopped onions. Cook meat until no pink is visible then add the minced garlic and cook for 30-45 seconds. Drain off any excess fat.
Add the taco seasoning mix, ranch seasoning packet, southwest corn, rotel, petite diced tomatoes, pinto beans, black beans and chicken broth to the pot. Stir until well combined and cover with a lid.
On low heat bring the soup to a simmer. Stirring occasionally, allow it to simmer for 15 minutes. Allow to slightly cool, serve & enjoy!
Tips and Tricks for The BEST Ranch Taco Soup
- Garnish: Top your soup with your favorite toppings such as shredded cheese, sour cream, sliced green onions, or crushed corn chips for even more flavor.
- Adjust the Consistency: If the soup gets too thick, add a bit of chicken broth to reach your desired consistency.
- Simmer Gently: Let the soup simmer on low heat to allow the flavors to combine together.
- Use Fresh Veggies: Fresh vegetables like green bell pepper, onions, and tomatoes are a great way to add more flavor and texture to this delicious soup.
Variations
Make It Creamy: Add a block of cream cheese or sour cream to the soup for a richer, creamier texture.
Swap Protein: Substitute the ground beef with shredded rotisserie chicken, ground turkey or diced chicken breasts for a leaner meal.
Make It Spicy: Add diced jalapeños, an extra can of diced green chiles, or extra cayenne pepper for more heat.
Slow Cooker Soup: Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. (Cook meat prior to adding to crockpot)
Scoop It: Serve with corn chips or tortilla chips for an extra crunch and even more flavor.
How To Store Leftovers
One of the best parts about making a big pot of soup is the leftovers! The flavors seem to meld overnight, making it even better the next day!
Let It Cool: Let the taco soup cool to room temperature before storing it. This prevents condensation and keeps the soup from becoming too watery.
Use Airtight Containers: Transfer the cooled soup into airtight containers to maximize the life of the soup.
Refrigeration: Store the taco soup in the refrigerator and plan to eat it within 3-4 days.
Freezing: Use freezer-safe containers or heavy-duty freezer bags, leaving some space at the top to allow for expansion. Taco soup can be stored in the freezer for up to 3 months.
FAQ
Can I use beef broth instead of chicken broth?
Yes. I prefer chicken broth because it is more mild in taste, but beef broth will work too. So, use whatever you have on hand.
What sides pair well with taco soup?
Taco soup pairs well with cornbread, tortilla chips, or even rice for a heartier meal
Can I make taco soup in a slow cooker?
Yes, taco soup can easily be made in a slow cooker. Brown the meat beforehand, then add all the remaining ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Philly Cheesesteak Rice Skillet
Ingredients
- 2 pounds ground beef
- ½ yellow onion diced
- 1 tablespoon minced garlic
- 1 packet taco seasoning
- 1 teaspoon ranch seasoning
- 15 ounce southwest corn undrained
- 10 ounce Rotel undrained
- 14.5 ounce petite diced tomatoes undrained
- 16 ounce pinto beans drained
- 16 ounce black beans drained
- 4 cups chicken broth
Instructions
- In a large pot over medium high heat add the ground beef and yellow onions. Cook meat until no pink is visible then add the minced garlic and cook for 30-45 seconds. Drain off any excess grease.
- Add the taco seasoning, ranch seasoning, southwest corn, rotel, petite diced tomatoes, pinto beans, black beans and chicken broth to the pot. Stir until well combined and cover with a lid. Bring the soup to a simmer. Stirring occasionally, allow it to simmer for 15-30 minutes. Allow to slightly cool, serve & enjoy!
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