Here’s a warm, hearty soup that combines taco flavors and ranch seasoning into a comforting bowl of goodness.
Why You’ll Love This Recipe
I love this recipe because it’s simple, flexible, and full of flavor. With pantry staples like beans, tomatoes, and a packet of ranch and taco seasoning, I can pull dinner together quickly on busy nights. The ranch adds a subtle tangy twist that makes it more interesting than a standard taco soup. Plus, it’s easy to multiply or reduce depending on how many I’m feeding, and everyone can top it with their favorite extras (cheese, sour cream, tortilla chips, avocado, etc.).
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb (about 450 g) lean ground beef
1 medium onion, chopped
1 jalapeño (optional), seeded and minced
2 tablespoons olive oil
2½ cups water or beef broth
2 (15 oz) cans crushed tomatoes
1 (10 oz) can diced tomatoes with green chiles (such as RoTel)
In a large pot or Dutch oven over medium heat, warm the olive oil. Add the chopped onion and jalapeño (if using) and sauté until softened, about 3–4 minutes.
Add the ground beef and cook, breaking it up with a spoon, until it’s browned and no longer pink. Drain any excess fat if needed.
Pour in the water or broth. Stir in crushed tomatoes, diced tomatoes with chiles, pinto beans, black beans, and corn.
Sprinkle in the ranch dressing mix and taco seasoning. Stir thoroughly to combine all ingredients.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 25–30 minutes, stirring occasionally, until flavors meld and the soup thickens slightly.
Taste and adjust seasoning with salt and pepper if needed.
Serve hot, offering optional toppings on the side so everyone can personalize their bowl.
Servings and timing
Servings: about 6–8 bowls, depending on serving size
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes
Variations
Ground turkey or chicken: Swap out the beef for lean turkey or chicken for a lighter version.
Vegetarian: Omit the meat and add extra beans or vegetables (e.g. bell peppers, zucchini) to bulk it up.
Spicier: Use a spicy taco seasoning, include the jalapeño, or add hot sauce or chopped green chiles.
Creamy version: Stir in a bit of cream cheese or sour cream at the end for extra richness.
Thicker soup: Mash a few beans or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) to thicken.
Storage / reheating
Storage: Let the soup cool, then store in an airtight container in the refrigerator for up to 3–4 days.
Freezing: You can freeze it for up to 2–3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over low to medium heat, stirring occasionally. Add a splash of broth or water if it becomes too thick. You can also reheat in the microwave in a covered bowl, stirring halfway through.
FAQs
What kind of beans should I use?
I like to use a mix of pinto beans and black beans for texture and color. But you can substitute kidney beans or any canned bean you prefer (just drain and rinse them).
Can I use fresh tomatoes instead of canned?
Yes. If using fresh tomatoes, you’ll want to chop or puree them and add some extra liquid (water or broth) to account for the lower moisture content compared to canned tomatoes.
Do I need to drain the canned beans and corn?
Yes, I drain and rinse the black beans and corn to reduce excess liquid and any canning residue. For pinto beans, draining is also helpful. If you like a thinner soup, you could leave some of the bean liquid.
Can I make this in a slow cooker or Instant Pot?
Absolutely. For a slow cooker, brown the beef and onions first, then add everything and cook on low for 4–6 hours or on high for 2–3 hours. For an Instant Pot, sauté the beef + onion, then add the rest and cook under high pressure for about 10 minutes, with a quick release.
Will the soup thicken over time?
Yes, as it sits the flavors deepen and it can thicken slightly. If it becomes too thick, stir in a little extra water or broth when reheating.
Conclusion
Ranch Taco Soup is one of my go‑to comfort meals—easy to throw together, full of bold flavor, customizable, and great for leftovers. Whether I’m feeding a crowd or making enough for a few meals ahead, it delivers satisfaction every time. Let me know if you want a printable recipe card version or a version scaled up or down for more or fewer servings.
A hearty and flavorful taco soup with a ranch twist, made with ground beef, beans, tomatoes, and spices. Perfect for a quick dinner and easily customizable with your favorite toppings.
Ingredients
1 lb (about 450 g) lean ground beef
1 medium onion, chopped
1 jalapeño (optional), seeded and minced
2 tablespoons olive oil
2½ cups water or beef broth
2 (15 oz) cans crushed tomatoes
1 (10 oz) can diced tomatoes with green chiles (such as RoTel)
In a large pot or Dutch oven over medium heat, warm the olive oil. Add the chopped onion and jalapeño (if using) and sauté until softened, about 3–4 minutes.
Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain any excess fat if needed.
Pour in the water or broth. Stir in crushed tomatoes, diced tomatoes with chiles, pinto beans, black beans, and corn.
Sprinkle in the ranch dressing mix and taco seasoning. Stir thoroughly to combine all ingredients.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 25–30 minutes, stirring occasionally, until flavors meld and the soup thickens slightly.
Taste and adjust seasoning with salt and pepper if needed.
Serve hot, offering optional toppings on the side so everyone can personalize their bowl.
Notes
Use ground turkey or chicken for a lighter version.
For a vegetarian version, omit meat and add more beans or vegetables.
Adjust the spice level by including or omitting the jalapeño or using spicier seasonings.
Can be made in a slow cooker or Instant Pot for convenience.
Leftovers thicken over time—add a splash of broth when reheating.
