This Ranch Taco Soup is a fun and hearty mix of beans, corn, and tasty spices, all cooked together for a warm hug in a bowl. Plus, it’s super easy to make!
On chilly days, this soup always hits the spot! I love adding extra toppings like cheese and sour cream to make it even yummier. Who doesn’t enjoy a little extra creaminess? 🥣
Key Ingredients & Substitutions
Ground Beef: This adds richness to the soup, but you can swap it for ground turkey, chicken, or even a plant-based meat for a lighter or vegetarian option.
Beans: Black and pinto beans pack in protein and fiber. Canned kidney beans or chickpeas can be great substitutes if you’re looking for variety or if certain beans aren’t available.
Seasonings: The ranch and taco seasoning give this soup its signature flavor. Feel free to use homemade spice blends if you want more control over the ingredients or flavors.
Cheese: I love sharp cheddar for topping, but feel free to drizzle over a Mexican blend cheese or even crumbled queso fresco for something a bit different.
How Do I Get the Flavor Just Right?
Balancing flavors is key to a great soup. Here’s my take on making sure yours tastes amazing:
- Brown the beef well; this adds depth to the taste. Don’t rush!
- When adding the veggies and beans, muck them in together so they heat evenly.
- Let it simmer! The longer it cooks, the more the flavors blend, usually 20-30 minutes works well.
- Always taste and adjust seasoning at the end. A bit of salt can make a big difference!
Following these tips will help you create a Ranch Taco Soup full of flavor and warmth. Enjoy every spoonful!
Ranch Taco Soup Recipe
Ingredients You’ll Need:
- 1 lb ground beef
- 1 small onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (14.5 oz) can tomato sauce
- 2 cups beef broth
- 1 packet ranch seasoning mix (about 1 oz)
- 1 packet taco seasoning mix (about 1 oz)
- 1 tsp chili powder (optional for extra heat)
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (for topping)
- Sour cream (for topping)
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 30 minutes to cook. Overall, you’re looking at about 45 minutes until this delicious Ranch Taco Soup is ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Base:
In a large pot or Dutch oven, brown the ground beef over medium heat until it is fully cooked. Use a spoon to break it up into smaller pieces as it cooks. This step should take around 5-7 minutes.
2. Cook the Onion:
Add the diced onion to the pot with the beef. Cook for another 3-4 minutes until the onion becomes soft and translucent. This adds great flavor to your soup!
3. Drain Excess Fat:
If there’s any excess fat in the pot, carefully drain it away. You want your soup to be hearty, not greasy!
4. Add the Veggies and Liquids:
Now, stir in the black beans, pinto beans, corn, diced tomatoes (with their juice), tomato sauce, and beef broth. Give it a good stir to mix everything together!
5. Season the Soup:
Add the ranch seasoning mix, taco seasoning mix, and optional chili powder for a kick. Stir the mixture very well to ensure the seasonings are evenly distributed.
6. Simmer to Perfection:
Bring the soup to a boil. Once it’s bubbling, reduce the heat to low and let it simmer for 20 to 30 minutes. This allows all the flavors to meld beautifully.
7. Taste and Adjust:
After simmering, taste your soup and adjust with salt and pepper if needed. This is your chance to fine-tune the flavor!
8. Serve and Enjoy:
Serve your hot soup in bowls, topping each with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro or parsley. This hearty soup pairs perfectly with tortilla chips or warm bread. Enjoy!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a leaner option and works great in this soup. Just make sure to cook it thoroughly until it’s no longer pink, as you would with ground beef.
Can I Use Different Beans?
Yes! Feel free to swap out the black beans or pinto beans for kidney beans, chickpeas, or even lentils. This recipe is quite flexible with the types of beans you use.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just thaw overnight in the fridge before reheating!
What Can I Serve with This Soup?
This soup is delicious on its own but pairs wonderfully with tortilla chips, crusty bread, or a fresh side salad. You can also top it with avocado for extra creaminess!
