Description
A creamy and hearty soup that combines classic taco flavors with the tangy richness of ranch seasoning.
Ingredients
Scale
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) taco seasoning mix
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
- 1 cup water
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp olive oil
- Optional toppings: tortilla strips, fresh cilantro, jalapeño slices
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and ground beef. Cook until the beef is browned and the onion is soft. Drain any excess fat.
- Stir in the ranch seasoning and taco seasoning packets until the meat is coated.
- Add the black beans, pinto beans, corn, diced tomatoes with green chilies, and tomato sauce to the pot. Stir to combine.
- Pour in the beef broth and water. Bring the soup to a boil.
- Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes.
- Turn off the heat. Stir in the shredded cheddar cheese and sour cream until melted and smooth.
- Ladle the soup into bowls and add your chosen toppings.
Notes
- You can use ground turkey or chicken instead of beef.
- For a thicker soup, use only 3 cups of beef broth.
- This soup tastes even better the next day as the flavors develop.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 8g
- Sodium: 1450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 65mg