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Rotel Taco Soup

Rotel taco soup is a hearty Tex-Mex soup with a Rotel-spiked spicy tomato broth, tender beans, and sweet corn. It’s simmered briefly for bold flavor, then finished with cheddar, sour cream, tortilla chips, and fresh cilantro.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef
  • 1 onion diced
  • 3 garlic minced
  • 2 can (10 oz) Rotel diced tomatoes with green chiles
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) pinto beans drained
  • 1 can (15 oz) corn drained
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef broth
Toppings
  • 0.33 cup shredded cheddar
  • 0.33 cup sour cream
  • 0.5 cup tortilla chips
  • 0.25 cup cilantro
  • 2 jalapeños sliced

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks, until no longer pink, then drain the fat.
  2. Sauté the onion for 3 minutes in the same pot, then add the garlic and cook for 1 minute.
Simmer the soup
  1. Add both cans of Rotel, black beans, pinto beans, corn, taco seasoning, ranch dressing mix, and beef broth, then stir to combine.
  2. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes.
  3. Taste and season with additional salt if needed, keeping the soup at a gentle simmer.
Serve
  1. Ladle the hot soup into bowls and top with shredded cheddar, sour cream, tortilla chips, cilantro, and jalapeños.
  2. Serve immediately so the tortilla chips stay crisp.

Notes

For the cleanest flavor, drain the beef fat right after browning. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently on the stovetop or microwave until hot. Freeze leftovers without tortilla chips and toppings for up to 3 months, then thaw and reheat; add chips and garnishes after reheating. For a lighter option, use 90% lean or 93/7 ground beef (or swap with ground turkey) to reduce fat while keeping the same Tex-Mex flavor.