Description
This hearty and flavorful Ranch Taco Soup combines classic Tex-Mex ingredients like ground beef, beans, corn, and diced tomatoes with zesty ranch and taco seasonings. Simmered in beef broth and enriched with creamy heavy cream, this soup is perfect for a cozy meal. Garnished with cheddar cheese, green onions, sour cream, and crunchy tortilla chips, it offers a delicious balance of creamy, spicy, and fresh textures.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 1 packet ranch seasoning mix (about 1 oz)
- 1 packet taco seasoning mix (about 1 oz)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (10 oz) diced tomatoes
- 4 cups beef broth
- 1 cup heavy cream
- Salt and pepper to taste
Garnishes
- Shredded cheddar cheese
- Chopped green onions
- Sour cream
- Tortilla chips or crushed tortilla chips
Instructions
- Brown the Ground Beef: In a large pot or Dutch oven, heat over medium-high heat and brown the ground beef until fully cooked, breaking it up as it cooks. Drain any excess fat and set the beef aside.
- Sauté the Onion: Using the same pot, add the chopped onion and sauté until softened and translucent, about 3-4 minutes, stirring occasionally to avoid burning.
- Add Seasonings: Return the browned ground beef to the pot with the onions. Stir in the ranch seasoning mix and taco seasoning mix. Cook for 1-2 minutes, stirring frequently to release and bloom the flavors of the seasonings.
- Add Beans, Corn, Tomatoes, and Broth: Pour in the kidney beans, black beans, corn kernels, diced tomatoes with green chilies, diced tomatoes, and beef broth. Stir everything together to combine evenly.
- Simmer the Soup: Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes. This simmering melds all the flavors and thickens the soup slightly.
- Finish with Cream and Seasoning: Stir in the heavy cream, then season with salt and pepper to your preference. Allow the soup to simmer gently for an additional 5 minutes to heat through and blend the creaminess.
- Serve and Garnish: Ladle the hot soup into bowls and garnish generously with shredded cheddar cheese, chopped green onions, a dollop of sour cream, and crushed tortilla chips for a delicious crunch.
Notes
- For a spicier kick, add extra diced jalapeños or a dash of hot sauce.
- Use ground turkey or chicken for a lighter protein alternative.
- Substitute heavy cream with half-and-half or evaporated milk for a lower fat option.
- Leftovers can be refrigerated for up to 3 days and reheated on the stove.
- For a thicker soup, mash some of the beans before adding or let simmer longer uncovered.
- Serve with warm tortillas or cornbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
