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Taco Soup With Ranch Packet

Taco soup with ranch packet is an easy Tex-Mex one-pot dinner with a bold, savory broth flavored by taco seasoning plus ranch mix. Simmer it until thickened and hearty, then top with cheddar, sour cream, chips, and green onions for crunch.
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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
  

Ground beef 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
  • 0.33 cup shredded cheddar use to top each bowl
  • 0.33 cup sour cream use to top each bowl
  • 1 cup tortilla chips serve on the side or sprinkle over at the end
  • 0.25 cup green onions thinly sliced
  • 0.25 jalapeños slice as desired

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain excess fat so the soup isn’t greasy.
  2. Add the diced onion and cook for 3 minutes, stirring, until the onion softens and looks translucent.
  3. Pour in all canned ingredients (black beans, kidney beans, corn, Rotel tomatoes, and diced tomatoes), then sprinkle both the taco seasoning and Hidden Valley Ranch dressing mix over the top.
Simmer and finish
  1. Pour in the beef broth and stir until the seasonings are evenly dispersed through the pot.
  2. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the broth is bubbling and the flavors meld.
  3. Taste and add salt only if needed, since both packets are typically salty enough.
Serve
  1. Serve hot with shredded cheddar, sour cream, tortilla chips, and green onions, and add jalapeños for heat if desired.

Notes

Pro tip: If the soup looks too thick after simmering, stir in a splash of beef broth to loosen it. Store leftovers in the refrigerator up to 4 days in an airtight container; reheat on the stove over medium until hot. Freezing is okay up to 2 months, but add chips fresh when serving to keep them crisp. For a lower-fat option, use 93% lean ground beef or substitute ground turkey while keeping the same seasoning packets.