If you’re craving something warm, comforting, and packed with bold flavors, this Easy Taco Soup with Ranch Recipe is an absolute winner in my kitchen. I love how the ranch dressing mix adds a subtle tang and creaminess that makes it stand out from your typical taco soup. It’s become one of those go-to recipes I reach for when I want a cozy meal that’s ready in under an hour.
This soup shines on chilly evenings when everyone wants something hearty but fuss-free. You’ll find that the combination of ground beef, beans, veggies, and that special ranch twist creates layers of deliciousness in every spoonful. Plus, it’s perfect for busy weeknights or casual gatherings—it’s always a crowd-pleaser.
Why You’ll Love This Recipe
- Simple yet Flavorful: The ranch dressing and taco seasoning combo give it a unique depth that’s hard to beat.
- Easy Weeknight Meal: Ready in under an hour with mostly pantry staples, perfect for quick dinners.
- Family-Friendly: My whole crew goes crazy for this soup every time I make it.
- Versatile and Customizable: You can swap out beans or adjust spices easily to suit what you have or your tastes.
Ingredients You’ll Need
Each ingredient in this Easy Taco Soup with Ranch Recipe plays a special role, giving you a comforting, hearty bowl bursting with Southwest-inspired flavors. I’ve found that using good-quality broth and fresh veggies really makes a difference in how rich and tasty the soup becomes.
- Ground beef: Using 93% lean keeps it tasty but not too greasy, so your soup feels light but filling.
- Onion: Adds a subtle sweetness and aroma when sautéed at the start.
- Garlic clove: Just a little punch to boost savory notes.
- Green bell pepper: Gives freshness and a slight crunch contrast.
- Crushed tomatoes: These form the hearty tomato base, deepening the flavor.
- Pinto beans: Creamy and mild, they blend well with the spices and texture of the soup.
- Black beans: Rinsed and drained, they add earthiness and protein.
- Beef broth: This liquid base brings everything together and intensifies the meatiness.
- Whole kernel corn: Sweet bursts complement the smoky spices perfectly.
- Rotel diced tomatoes with green chiles: Adds a little kick and freshness to the mix.
- Ranch dressing mix packet: The star ingredient that gives this soup its signature creamy tang.
- Taco seasoning: Essential for that classic taco flavor that’s equally vibrant and comforting.
- Cumin: Warm and slightly nutty, it deepens the earthy spice profile.
- Coriander: A subtle citrus note that brightens the whole dish.
Variations
One of the reasons I adore this Easy Taco Soup with Ranch Recipe is how easy it is to make your own with simple tweaks. Feel free to switch up the beans, add extra veggies, or even go meatless—you really can’t go wrong, as long as you keep that ranch zing!
- Vegetarian: I sometimes swap ground beef for diced mushrooms or extra beans, and leave out the meat broth for veggie broth—it’s surprisingly hearty.
- Spicy kicked-up: For a bolder heat, add chopped jalapeños or a dash of hot sauce; just what I do when I want a fiery bowl.
- Cheesy twist: Adding shredded cheddar or Monterey Jack right before serving makes this super indulgent and gooey.
- Slow cooker version: Brown your meat ahead then dump all ingredients into a slow cooker for 4-6 hours on low—perfect for hands-off cooking.
How to Make Easy Taco Soup with Ranch Recipe
Step 1: Brown the Beef and Veggies
Start by heating a large Dutch oven or heavy pot over medium heat. Toss in the ground beef, chopped onion, minced garlic, and diced green bell pepper. Stir and break up the meat as it cooks, until the beef loses its pink color and the veggies soften, about 7-10 minutes. I learned that not rushing this step really helps layer those savory flavors and makes the soup taste way richer.
Step 2: Add the Tomatoes, Beans, and Corn
Once the beef mixture is nicely browned and fragrant, stir in your crushed tomatoes, Rotel diced tomatoes with green chiles, drained pinto beans, rinsed black beans, and whole kernel corn. Mixing them now lets all those textures and tastes meld before the broth goes in.
Step 3: Season and Simmer the Soup
Pour in the beef broth followed by the taco seasoning, ranch dressing mix, cumin, and coriander. Give everything a good stir, then bring the soup to a boil. Once boiling, reduce heat to low and let it simmer uncovered for about 30 minutes. This is when the magic happens as the flavors blend beautifully and the soup thickens just right.
Pro Tips for Making Easy Taco Soup with Ranch Recipe
- Sauté Slowly: Take your time browning the beef and veggies to develop deeper flavor and avoid a watery soup.
- Drain the Beans Well: Rinsing and draining prevents excess starch and keeps the soup from getting gluey.
- Simmer Uncovered: This helps the soup thicken naturally and concentrate the flavors.
- Adjust Seasonings at the End: Taste before serving and tweak salt or spice—personal preference makes it shine.
How to Serve Easy Taco Soup with Ranch Recipe
Garnishes
I love topping this soup with a handful of shredded cheddar cheese that melts right in, some sliced green onions for fresh crunch, and dollops of sour cream to cool down the spice. Sometimes I add crushed tortilla chips on top for that irresistible crispy texture—I swear that little crunch combination keeps everyone coming back for seconds.
Side Dishes
Pair this soup with warm corn tortillas or simple cornbread to soak up all those delicious juices. A crisp side salad or guacamole also balances the heartiness with a fresh contrast that I really appreciate on busy weeknights.
Creative Ways to Present
For casual dinner parties, I’ve served this Easy Taco Soup with Ranch Recipe in mini bowls inside hollowed-out bread bowls—everyone loved the fun, rustic vibe. You can also ladle it into small glass mugs with layered toppings for a cozy, appetizer-style soup shooter. It’s an easy way to fancy it up but still keep that homey feeling.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in airtight containers in the fridge, and it keeps beautifully for up to 4 days. I noticed that the flavors actually deepen overnight, so leftovers often taste even better the next day—a happy bonus in my book!
Freezing
If you want to make a big batch ahead, this soup freezes wonderfully. Just let it cool completely, package in freezer-safe containers or bags, then thaw overnight in the fridge before reheating. I recommend skipping any fresh garnishes before freezing and adding them fresh when serving.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup thickened in the fridge, just stir in a bit of broth or water to loosen it up. You want it hot and comforting, but not boiled again.
FAQs
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Can I make this Easy Taco Soup with Ranch Recipe vegetarian?
Absolutely! You can skip the ground beef and substitute with extra beans, diced mushrooms, or even plant-based meat alternatives. Use vegetable broth instead of beef broth to keep it vegetarian-friendly while still full of flavor.
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Is it possible to make this recipe dairy-free?
The ranch dressing mix typically contains dairy, so for a dairy-free version, look for a ranch seasoning mix that’s labeled dairy-free or omit it and add a bit of extra cumin, paprika, and maybe a splash of lime for brightness.
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Can I use fresh tomatoes instead of canned?
You can, but canned crushed tomatoes add a nice consistency and rich tang. If using fresh, peel and crush ripe tomatoes well, and consider simmering a little longer to develop that same depth you get from canned tomatoes.
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How spicy is this taco soup?
This Easy Taco Soup with Ranch Recipe has a mild to moderate heat because of the mild green chiles in the Rotel and the taco seasoning—you can always adjust by adding jalapeños or hot sauce if you want more kick.
Final Thoughts
This Easy Taco Soup with Ranch Recipe has become a real staple for me because it’s quick, comforting, and full of that cozy Southwest flavor I can’t resist. I hope you’ll give it a try and find it as satisfying as my family and I do. It’s such an easy way to bring a bit of zest and warmth to any weeknight when you want a delicious meal without the fuss.
Print
Easy Taco Soup with Ranch Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Easy Taco Soup with Ranch is a hearty and flavorful one-pot meal featuring lean ground beef, a medley of beans, tomatoes, and vibrant spices. Enhanced with ranch dressing mix and classic taco seasonings, this comforting soup is perfect for a quick weeknight dinner or meal prep that brings a taste of Tex-Mex to your table.
Ingredients
Meat and Vegetables
- 1 lb ground beef (93% lean)
- ½ onion, chopped
- 1 garlic clove, minced
- 1 green bell pepper, chopped
Canned Ingredients
- 1 – 15 oz can crushed tomatoes
- 1 – 15 oz can pinto beans, drained
- 1 – 15 oz can black beans, drained and rinsed
- 1 – 15 oz can whole kernel corn, drained
- 1 – 10 oz can Rotel diced tomatoes and green chiles
Liquids and Seasonings
- 2 ½ cups beef broth
- 1 – 1 oz ranch dressing mix packet
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Instructions
- Brown the Ground Beef and Vegetables: In a 4-quart Dutch oven or large pot, cook the ground beef over medium heat until it starts to brown. Add the chopped onion, minced garlic, and chopped green bell pepper, cooking together until the beef is fully browned and the vegetables are tender, about 5-7 minutes.
- Add Tomatoes, Beans, and Corn: Stir in the crushed tomatoes, Rotel diced tomatoes with green chiles, drained pinto beans, black beans, and drained whole kernel corn. Mix well to combine all ingredients evenly.
- Incorporate Broth and Seasonings: Pour in the beef broth followed by the ranch dressing mix, taco seasoning, ground cumin, and ground coriander. Stir thoroughly to distribute spices throughout the soup.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer uncovered for 30 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Serve: After simmering, taste and adjust seasoning if desired. Ladle the soup into bowls and serve hot, optionally garnished with shredded cheese, sour cream, or chopped green onions.
Notes
- Use lean ground beef to reduce fat content without sacrificing flavor.
- For a vegetarian version, substitute the ground beef and beef broth with plant-based alternatives or vegetable broth.
- Adjust the level of heat by choosing mild or hot Rotel diced tomatoes with chiles.
- Leftovers store well in the refrigerator for up to 4 days and also freeze nicely.
- Consider adding toppings like avocado slices, cilantro, or tortilla chips for extra texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 55mg
