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Taco Soup With Ranch Packet

Taco soup with ranch packet for a bold, spoonable bowl of Tex-Mex flavor. Ground beef, beans, corn, and tomatoes simmer into a seasoned broth with ranch packet depth, then finish with classic toppings like cheddar and sour cream.
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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
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Taco soup base
  • 1 lb ground beef Use 80/20 for richer flavor; drain fat after browning.
  • 1 onion Dice for even cooking.
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) kidney beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel tomatoes Use as is (includes chiles).
  • 1 can (14 oz) diced tomatoes Use canned diced tomatoes.
  • 1 packet (1 oz) taco seasoning Sprinkle in with the other packet.
  • 1 packet (1 oz) Hidden Valley Ranch dressing mix Sprinkle in with the other packet; both packets are salty.
  • 4 cup beef broth Add to reach soup consistency.
Toppings
  • 0.5 cup shredded cheddar For serving.
  • 0.5 cup sour cream For serving.
  • 2 cup tortilla chips For serving; add after ladling to keep crunch.
  • 2 green onions Sliced; for garnish.
  • 0.5 jalapeños Optional heat, sliced.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the soup
  1. Brown the ground beef in a large Dutch oven over medium-high heat, then drain off excess fat.
  2. Add the diced onion and cook for 3 minutes, stirring, until slightly softened.
  3. Pour in the black beans, kidney beans, corn, Rotel tomatoes, and diced tomatoes; sprinkle both taco seasoning and Hidden Valley Ranch dressing mix over the top.
  4. Add the beef broth and stir everything together until the seasonings dissolve.
Simmer and serve
  1. Bring the mixture to a boil, then reduce to a simmer and cook for 15-20 minutes, stirring once or twice.
  2. Taste the soup and add salt only if needed, since both packets are already salty.
  3. Serve hot with shredded cheddar, sour cream, tortilla chips, green onions, and jalapeños.

Notes

Pro tip: drain the fat right after browning so the ranch-seasoned broth stays rich but not greasy. Store leftovers in the refrigerator up to 4 days in a covered container; reheat on the stove or microwave until hot. Freezing is OK for up to 3 months (add chips at serving time). For a lighter option, use 93% lean ground beef or swap in turkey—keep the ranch packet for the same flavor profile.