If you’re craving a hearty, comforting bowl that bursts with bold, savory flavors, this Ranch Taco Soup Recipe is exactly what you need. It brings together the best of Tex-Mex ingredients with a creamy twist, delivering a soup that’s rich, filling, and incredibly satisfying. Whether you’re feeding a crowd or enjoying a cozy night in, this dish is a flavorful hug in a bowl that combines ground beef, beans, sweet corn, and a delightful blend of ranch and taco seasonings. It’s flexible, easy to make, and always a crowd-pleaser.
Ingredients You’ll Need
This recipe’s magic comes from straightforward, accessible ingredients that play together perfectly. Each element adds something special, from the savory ground beef to the tangy ranch seasoning, and the beans and corn giving hearty texture and vibrant color. Here’s everything you’ll need to make this delicious soup come to life.
- 1 lb ground beef: The rich and juicy foundation of the soup that adds hearty protein.
- 1 medium onion, chopped: Provides sweetness and depth when sautéed.
- 1 packet ranch seasoning mix: Adds creamy, herby notes that set this soup apart.
- 1 packet taco seasoning mix: Brings warmth and classic Mexican flavors.
- 1 can (15 oz) kidney beans, drained and rinsed: Adds earthiness and fiber with a meaty texture.
- 1 can (15 oz) black beans, drained and rinsed: Offers a creamy texture and lovely dark color contrast.
- 1 can (15 oz) corn kernels, drained: Sweet bursts of corn bring a pop of color and crunch.
- 1 can (10 oz) diced tomatoes with green chilies: Provides a gentle spicy kick and acidity.
- 1 can (10 oz) diced tomatoes: Balances with fresh tomato flavor and juiciness.
- 4 cups beef broth: The savory liquid base that ties all the flavors together.
- 1 cup heavy cream: Adds richness and smooths out the bold spices.
- Salt and pepper to taste: Essential for seasoning and enhancing all ingredients.
- Shredded cheddar cheese, chopped green onions, sour cream, tortilla chips: Perfect garnishes to bring freshness and texture.
How to Make Ranch Taco Soup Recipe
Step 1: Brown the Ground Beef
Start by heating a large pot or Dutch oven over medium-high heat. Brown the ground beef, stirring occasionally until fully cooked and no longer pink. This step locks in the meat’s savory goodness. Once done, drain excess fat and set the beef aside temporarily.
Step 2: Sauté the Onion
Using the same pot, toss in your chopped onion. Sauté it gently until softened and translucent, about 3 to 4 minutes. This sweet base layer builds flavor and softens the texture.
Step 3: Add Seasonings and Beef
Return the browned ground beef to the pot and sprinkle in the ranch and taco seasoning mixes. Stir well and cook for another minute or two to let those aromatic spices bloom, filling your kitchen with mouthwatering smells.
Step 4: Combine Beans, Corn, Tomatoes, and Broth
Now it’s time to add all your canned goodies: kidney beans, black beans, corn, diced tomatoes with green chilies, and plain diced tomatoes. Pour in the beef broth too. Stir everything together thoroughly so all those textures and flavors start mingling.
Step 5: Simmer the Soup
Bring the entire pot to a boil, then reduce the heat to low and let it simmer uncovered for 15 to 20 minutes. This slow simmer melds the flavors beautifully, softens the veggies, and thickens the broth slightly.
Step 6: Stir in the Cream and Season
Finish the soup by gently folding in the heavy cream. Season with salt and pepper according to your taste. Let it simmer for an extra 5 minutes to fully incorporate the creamy richness.
Step 7: Garnish and Serve
Your Ranch Taco Soup is ready! Ladle it into bowls and dress with shredded cheddar cheese, chopped green onions, a dollop of sour cream, and crunchy crushed tortilla chips for that irresistible finishing touch.
How to Serve Ranch Taco Soup Recipe
Garnishes
Garnishing your Ranch Taco Soup makes all the difference and turns a simple soup into a colorful feast. The shredded cheddar cheese melts softly, adding gooey richness. Green onions bring a fresh, sharp bite while sour cream cools the spices and adds luscious creaminess. Lastly, crushed tortilla chips add a satisfying crunch and a wonderful textural contrast.
Side Dishes
To complement this soup, consider serving with a warm cornbread or buttery garlic bread. Both options soak up the flavorful broth beautifully and lend their own comforting flavors. A crisp green salad with a zesty lime dressing also balances the richness, refreshing the palate.
Creative Ways to Present
For a fun twist, serve the soup in small bread bowls, hollowed-out for a rustic and edible vessel. If you’re hosting, set up a garnish bar with extra cheese, avocado slices, jalapeños, and cilantro so guests can customize their bowls. This interactive touch makes the experience even more memorable.
Make Ahead and Storage
Storing Leftovers
This Ranch Taco Soup holds up wonderfully in the fridge. Store leftovers in an airtight container for up to 4 days. The flavors often deepen overnight, making next-day servings even tastier.
Freezing
If you want to save it longer, this soup freezes well. Cool completely and transfer into freezer-safe containers or bags. Freeze for up to 3 months. Just keep in mind that the texture of some beans and cream might shift slightly, but the flavor stays incredible.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You can also microwave servings in a covered bowl, stirring halfway through until heated evenly. Add a splash of broth or water if it thickened too much in the fridge or freezer.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a great leaner substitute and will work well with the seasonings. Just brown it thoroughly like you would beef. The soup might be slightly lighter but just as delicious.
Is this Ranch Taco Soup spicy?
The soup has a mild to moderate spice level thanks to the taco seasoning and diced tomatoes with green chilies. You can adjust the heat by choosing mild or hot taco seasoning, or add extra chili flakes to suit your taste.
Can I make this soup vegetarian?
Sure thing! Replace the ground beef with extra beans or sautéed vegetables like bell peppers and zucchini. Use vegetable broth instead of beef broth and omit the heavy cream or swap it for a plant-based alternative.
What can I use instead of heavy cream?
If you want a lighter or dairy-free option, try coconut milk or a mix of milk and sour cream. Just be aware the flavor and richness will differ slightly, but your Ranch Taco Soup will still be creamy and delicious.
How long does it take to make this soup?
The Ranch Taco Soup Recipe takes about 10 minutes to prep and around 30 minutes to cook, so you can have a warm, hearty meal on the table in about 40 minutes total. Perfect for busy weeknights!
Final Thoughts
There’s something truly special about gathering around a bowl of Ranch Taco Soup, savoring how every spoonful warms you from the inside out. This recipe is one I reach for time and time again because it’s genuinely comforting, easy to make, and packs bold flavors that keep everyone coming back for more. Don’t wait to try making this Ranch Taco Soup Recipe yourself — it just might become your new go-to family favorite!
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Ranch Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty and flavorful Ranch Taco Soup combines savory ground beef, beans, corn, and diced tomatoes with zesty ranch and taco seasonings. Simmered in beef broth and finished with creamy heavy cream, this comforting soup is perfect for a cozy meal. Topped with cheddar cheese, green onions, sour cream, and tortilla chips, it offers a delicious blend of textures and flavors that will please the whole family.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 packet ranch seasoning mix
- 1 packet taco seasoning mix
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10 oz) diced tomatoes
- 4 cups beef broth
- 1 cup heavy cream
Seasonings and Garnishes
- Salt and pepper to taste
- Shredded cheddar cheese, for garnish
- Chopped green onions, for garnish
- Sour cream, for garnish
- Tortilla chips or crushed tortilla chips, for garnish
Instructions
- Brown the beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat and set the beef aside.
- Sauté onions: In the same pot, sauté the chopped onion until softened, about 3-4 minutes.
- Add seasonings: Add the cooked ground beef back to the pot with the onion, then stir in the ranch seasoning mix and taco seasoning mix. Cook for another 1-2 minutes to allow the seasonings to become fragrant.
- Add beans and vegetables: Stir in the kidney beans, black beans, corn, diced tomatoes with green chilies, diced tomatoes, and beef broth into the pot. Mix well to combine all ingredients thoroughly.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 15-20 minutes, allowing the flavors to meld together.
- Finish with cream and seasoning: Stir in the heavy cream, then season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes to heat through.
- Serve and garnish: Serve the soup hot, topped with shredded cheddar cheese, chopped green onions, sour cream, and crushed tortilla chips for added crunch.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a spicier kick, add jalapeños or hot sauce to the soup while simmering.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- To make this soup dairy-free, omit the heavy cream or substitute with a plant-based cream alternative.
- Adjust the seasoning amount according to your taste preference to control sodium and spice levels.
