Easy Taco Soup with Ranch

Easy Taco Soup with ground beef, corn, and rich broth, garnished with sour cream, shredded cheese, cilantro, and a lime wedge.

This Easy Taco Soup with Ranch is a quick, flavorful one pot dinner made with ground beef, beans, tomatoes, and a secret ranch seasoning twist. Ready in just 30 minutes, this family favorite is perfect for busy weeknights and cozy meals made together in the kitchen.

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Course: Dinner, Soup

Cuisine: American, Tex-Mex

Keyword: Easy taco soup, family dinner soup, one pot taco soup, quick taco soup recipe, taco soup with ranch

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 310kcal

Cost: $12

Equipment

1 Large Dutch oven or soup pot Big enough for stirring without spills when kids help.
1 Wooden spoon Easy for little hands to help stir safely.
1 Ladle Makes serving fun and mess free.

Ingredients

1 lb ground beef Ground turkey also works well.
1 medium onion Diced.
3 cloves garlic Minced.
1 packet taco seasoning
1 packet ranch seasoning mix
4 cups low sodium beef broth Chicken broth can be used instead.
15 oz black beans Drained and rinsed.
15 oz pinto beans Drained and rinsed.
15 oz corn Drained.
14.5 oz fire roasted diced tomatoes
10 oz diced tomatoes with green chiles
4 oz diced green chiles
1 teaspoon cumin
salt and pepper To taste.

Instructions

In a large pot over medium high heat, cook the ground beef, breaking it up as it browns.
Stir in the diced onion and cook until softened, then add the minced garlic and cook until fragrant.
Sprinkle in the taco seasoning, ranch seasoning mix, and cumin. Stir until everything is well coated.
Pour in the beef broth, fire roasted tomatoes, diced tomatoes with green chiles, and green chiles. Bring to a gentle simmer.
Stir in the black beans, pinto beans, and corn. Let the soup simmer for 15 to 20 minutes.
Season with salt and pepper to taste. Ladle into bowls and serve warm with your favorite toppings.
Ladle into bowls and let everyone add their favorite toppings. Watching my daughter build her perfect bowl is my favorite part of dinner.

Notes

For a creamier taco soup, stir in cream cheese or sour cream at the end.
Make it vegetarian by skipping the meat and adding extra beans.
Store leftovers in an airtight container for up to 5 days.
This soup freezes well for up to 3 months.
Serve with tortilla chips, avocado, or a squeeze of lime for extra flavor

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