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Taco Soup With Ranch Packet

Taco soup with ranch packet—Tex-Mex comfort soup simmered until thickened and full of flavor from ground beef, beans, corn, and tomatoes. Two seasoning packets create the signature ranch-and-taco profile, finished with crunchy chips and melty cheddar.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Taco soup base
  • 1 lb ground beef
  • 1 onion, diced
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) Hidden Valley Ranch dressing mix
  • 4 cup beef broth
Toppings
  • 0.25 cup shredded cheddar
  • 0.25 cup sour cream
  • 1 tortilla chips
  • 2 green onions
  • 1 jalapeños

Equipment

  • 1 Dutch oven

Method
 

Cook the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat. Keep it moving so the meat browns evenly.
  2. Add the diced onion and cook for 3 minutes. Stir until the onion softens and turns slightly translucent.
  3. Pour in the black beans, kidney beans, corn, Rotel tomatoes, and diced tomatoes, then sprinkle both seasoning packets over. Stir so the seasonings coat everything.
  4. Pour in the beef broth and stir to combine. Scrape the bottom of the pot to lift any browned bits.
  5. Bring the mixture to a boil, then reduce to a simmer for 15-20 minutes. Stir occasionally until the flavors meld and the soup thickens slightly.
  6. Taste and add salt only if needed. Both seasoning packets are salty, so adjust carefully.
Serve
  1. Ladle the taco soup into bowls and top with shredded cheddar, sour cream, tortilla chips, green onions, and jalapeños. Serve immediately so the chips stay crisp.

Notes

Pro tip: drain the beef fat after browning for a cleaner, less greasy broth. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat on the stovetop until hot. Freezing is not recommended because beans and tomatoes can soften and the texture may turn watery after thawing. For a lower-sodium option, use reduced-sodium taco seasoning and ranch mix, and taste before adding any extra salt.