Ranch Taco Soup

4.70 (78)
⏱ 45 mins 🍽 Serves 8 🌶 mexican 🏷 Main course

This satisfying taco soup combines lean ground beef with a colourful mix of pinto beans, black beans, corn and tomatoes. It is seasoned with both ranch dressing mix and taco seasoning for a rich, layered flavour. The addition of jalapeño and diced tomatoes with green chiles provides a gentle kick. It simmers for 30 minutes, making it a convenient and filling weeknight meal that serves eight people.

Ranch Taco Soup

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 2.5 cups water
  • 2 (15 ounce) cans crushed tomatoes
  • 2 (15 ounce) cans pinto beans, drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
  • 1 (3.8 ounce) can sliced black olives, drained
  • 2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)
  • 1 (1 ounce) envelope taco seasoning mix

Method

  1. Place the lean ground beef, chopped onion and minced jalapeño into a 4-quart soup pot. Cook until the beef is thoroughly browned and no pink remains, about 5 minutes.
  2. Pour in the 2.5 cups of water, crushed tomatoes, drained pinto beans, drained corn, rinsed black beans, diced tomatoes and green chiles, drained black olives, ranch dressing mix and taco seasoning. Stir everything together. Allow the soup to come to a boil, then lower the heat and let it simmer for 30 minutes.

Nutrition (per serving)

Calories342 kcal
Fat10 g
Sugars3 g
Protein22 g
Sodium1398 mg

Recipe details

CategoryMain course
Cuisinemexican
AuthorSoup Loving Nicole