Ingredients
Equipment
Method
Brown the beef
- Heat a large pot over medium-high heat and brown the ground beef, stirring until cooked through. Drain the fat.
Sauté aromatics
- Add the diced onion to the same pot and sauté for 3 minutes, until softened. Add the minced garlic and cook for 1 minute, fragrant and lightly golden.
Build the soup
- Stir in the black beans, kidney beans, corn, Rotel diced tomatoes with green chiles, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth until evenly combined. Scrape the bottom so no seasoning is stuck.
- Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Simmer for 15-20 minutes, stirring occasionally, until the broth looks thicker and cohesive.
Season and serve
- Taste the soup and adjust with salt and pepper until the flavor is balanced. Stop when the broth tastes well-seasoned.
- Ladle the taco soup into bowls and top each serving with shredded cheddar, sour cream, crushed tortilla chips, sliced jalapeños, cilantro, and avocado. Add toppings right before eating so the chips stay crunchy.
Notes
For the best texture, simmer until the soup looks cohesive rather than watery, then serve promptly with tortilla chips and fresh toppings. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or microwave, and add fresh toppings after reheating. Freezing is okay for the soup base (without toppings) for up to 3 months—thaw and reheat, then top with cheddar, sour cream, chips, jalapeños, cilantro, and avocado. For a lighter option, use lean ground beef or substitute ground turkey and still keep the ranch mix for the same tangy flavor.