Ultimate Ranch-Spiked Taco Soup
This hearty and flavorful taco soup is enhanced with ranch seasoning, offering a delicious and easy meal perfect for any night of the week.
Equipment
- Large pot
- Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 medium onion, chopped
- 1 packet (1 oz) taco seasoning mix
- 1 packet (1 oz) dry Ranch dressing mix
- 1 (14.5 ounce) can crushed tomatoes or diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained optional
- 1 (15 ounce) can whole kernel corn, drained
- 1 (4 ounce) can diced green chiles, undrained
- 4 cups beef broth or chicken broth
Optional Toppings
- shredded cheddar cheese
- sour cream
- avocado
- crushed tortilla chips
- fresh cilantro
- jalapeño slices
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven and brown the ground meat with the chopped onion until no longer pink, then drain excess grease.
- Stir in the taco seasoning and dry Ranch dressing mix, cooking for one minute to coat the meat and onions thoroughly.
- Add crushed tomatoes, black beans, kidney beans (if using), corn, green chiles, and beef broth, stirring gently to combine.
- Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for at least 15-20 minutes.
- Ladle the hot soup into bowls and garnish generously with your favorite toppings like cheese, sour cream, avocado, or tortilla chips.
Notes
For a spicier soup, add a pinch of cayenne pepper or an extra can of diced green chiles. This recipe is also great for meal prepping; simply store in airtight containers for up to 3-4 days in the refrigerator.