Description
A hearty and flavorful taco soup made easy with the addition of taco and ranch seasoning packets. This recipe is perfect for a quick weeknight meal and can be customized with your favorite toppings.
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (1 oz) packet taco seasoning mix
- 1 (1 oz) packet ranch seasoning mix
- 4 cups beef broth
- Optional toppings: shredded cheddar cheese, sour cream, crushed tortilla chips, fresh cilantro
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain any excess grease.
- Add chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in the black beans, kidney beans, corn, Rotel (undrained), and diced tomatoes (undrained).
- Add the taco seasoning packet and ranch seasoning packet, stirring well to combine.
- Pour in the beef broth. Bring the soup to a simmer, then reduce heat to low, cover, and let simmer for at least 20-30 minutes for flavors to meld. Stir occasionally.
- Serve hot with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream, crushed tortilla chips, or fresh cilantro.
Notes
- For a spicier soup, use a “hot” Rotel or add a pinch of cayenne pepper.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Feel free to add other vegetables like bell peppers or celery when sautéing the onion.