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Rotel Taco Soup

Rotel taco soup with ground beef, beans, and corn simmers into a bold, slightly spicy tomato broth with green chile flecks. Topped with cheddar, sour cream, and crunchy tortilla chips, it’s a hearty Tex-Mex main-dish soup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Rotel taco soup
  • 1 lb ground beef
  • 1 onion, diced
  • 3 garlic, minced
  • 2 can (10 oz) Rotel diced tomatoes with green chiles
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) pinto beans, drained
  • 1 can (15 oz) corn, drained
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef broth
  • 0.25 shredded cheddar For topping
  • 0.25 sour cream For topping
  • 1 tortilla chips For serving/topping
  • 0.25 cilantro For topping
  • 0.25 jalapeños For topping

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the base
  1. Brown the ground beef in a large pot, then drain the fat to reduce greasiness.
  2. Sauté the onion for 3 minutes, then add the garlic and cook for 1 minute.
Simmer the soup
  1. Add both cans of Rotel, both drained beans, and the corn, then stir in the taco seasoning, ranch dressing mix, and beef broth until combined.
  2. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the flavors meld.
  3. Taste and season with additional salt if needed.
Serve
  1. Ladle the soup into bowls and top each serving with shredded cheddar, sour cream, tortilla chips, cilantro, and jalapeños.

Notes

Pro tip: For a thicker, spoon-coating texture, simmer uncovered for the longer end of the 15–20 minute range. Store leftovers in the refrigerator for up to 4 days; reheat on the stovetop or microwave. Freezing is yes—cool completely, freeze in portions, and thaw before reheating. For a lighter option, use lean ground beef or substitute ground turkey while keeping the seasonings the same.