Go Back

Taco Soup With Ranch Packet

Taco soup with ranch packet is a fast Tex-Mex one-pot meal with a boldly seasoned broth from two seasoning packets. Simmered ground beef, beans, and corn turn into a thick, hearty soup topped with cheddar, sour cream, chips, and green onions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef
  • 1 onion
  • 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
  • 0.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 cup tortilla chips
  • 0.25 cup green onions
  • 0.25 cup jalapeños

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build flavor
  1. Brown ground beef in a large pot over medium-high heat, then drain the fat.
  2. Add diced onion and cook for 3 minutes, stirring, until softened.
Simmer taco soup
  1. Pour in all canned ingredients and sprinkle both seasoning packets over.
  2. Add beef broth and stir to combine everything.
  3. Bring to a boil, then simmer for 15-20 minutes until the soup is hot and cohesive.
Finish and serve
  1. Taste the soup and add salt only if needed since both packets are salty.
  2. Serve with shredded cheddar, sour cream, tortilla chips, and green onions, with jalapeños on top if desired.

Notes

For the best texture, simmer uncovered just until thickened slightly so the broth coats the beans. Store leftovers in the refrigerator for up to 4 days; reheat on the stovetop until hot. Freezing is okay for up to 2 months, but add tortilla chips and fresh toppings after reheating. For a lighter version, use 90% lean ground beef or substitute ground turkey.