Classic Taco Soup with Ranch Packet
This easy Classic Taco Soup with Ranch Packet recipe is packed with flavor and comes together quickly for a satisfying meal, whether you use ground beef or turkey. It's perfect for a weeknight dinner and can be customized with your favorite toppings.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 lb lean ground beef or turkey
- 1 packet taco seasoning (1 oz)
- 1 packet ranch dressing mix (1 oz)
- 1 can black beans (15 oz), rinsed and drained
- 1 can pinto beans (15 oz), rinsed and drained
- 1 can whole kernel corn (15 oz), drained
- 1 can diced tomatoes (14.5 oz), undrained
- 1 can Rotel diced tomatoes with green chilies (10 oz), undrained
- 1 can chicken or beef broth (14.5 oz, low sodium preferred)
Optional Toppings
- Shredded cheese
- sour cream or Greek yogurt
- crushed tortilla chips
- fresh cilantro
- avocado slices
Instructions
Cooking Instructions
- Brown the ground beef or turkey in a large pot over medium heat, breaking it apart as it cooks, then drain any excess fat.
- Return the meat to the pot and stir in the taco seasoning and ranch dressing mix, cooking for another minute to allow the spices to bloom.
- Add the rinsed and drained black beans, pinto beans, and corn, along with the undrained diced tomatoes, Rotel, and chicken or beef broth.
- Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or longer for richer flavor.
- Ladle the hot soup into bowls and garnish with your preferred toppings like shredded cheese, sour cream, crushed tortilla chips, cilantro, or avocado.
Notes
For a spicier soup, add a pinch of cayenne pepper or an extra can of Rotel with habaneros. This soup freezes well for future meals. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.