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
Scale
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.
