Ingredients
Equipment
Method
Cook the soup
- Brown the ground beef in a large pot over medium-high heat, stirring, then drain the fat.
- Sauté the diced onion in the same pot for 3 minutes, then add the minced garlic and cook for 1 minute.
- Add the black beans, kidney beans, corn, Rotel diced tomatoes with green chiles, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth; stir to combine until evenly mixed.
- Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally until the broth is hot and slightly thickened.
- Taste and adjust seasoning with salt and pepper, then simmer 2 minutes more if needed for balance.
Serve
- Ladle the taco soup into bowls, then top each serving with shredded cheddar, sour cream, crushed tortilla chips, sliced jalapeños, cilantro, and avocado.
Notes
Pro tip: drain both beans and corn well to keep the soup from getting watery; if you prefer it thicker, simmer it 5 extra minutes uncovered. Refrigerate leftovers in a sealed container for up to 4 days. Freezing is yes—freeze for up to 3 months, and add toppings fresh after reheating. For a lighter swap, use ground turkey in place of ground beef and choose low-fat sour cream.