Ingredients
Equipment
Method
Brown the meat
- Heat a large Dutch oven over high heat and add the ground beef or turkey. Cook until browned, then drain excess fat.
Simmer the soup
- Add black beans, pinto beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth to the same pot. Stir well to combine.
- Bring the mixture to a boil over high heat, then reduce to medium and simmer for 15 minutes.
Finish and serve
- Taste the soup and adjust seasoning as needed.
- Serve immediately with cheddar, sour cream, tortilla chips, jalapeños, and cilantro on top.
Notes
For best flavor, let the soup sit for 2-3 minutes after simmering so the seasonings distribute through the broth. Refrigerate leftovers in an airtight container for up to 4 days; reheat on the stovetop until hot. Freezing is not recommended because the beans and tomatoes can soften and the toppings won’t hold their texture—add fresh toppings after reheating. For a lighter option, use ground turkey and swap cheddar for reduced-fat cheddar to cut calories without changing the simmer method.