If you’re searching for pure comfort in a bowl, look no further than Ranch Taco Soup. This is one of those fantastically crowd-pleasing recipes that brings together all the bold Tex-Mex flavors you crave with the creamy, tangy zip of ranch seasoning — plus it’s outrageously easy to make. Each spoonful is packed with hearty beans, savory beef, sweet corn, and juicy tomatoes, making this soup a weeknight superstar and a guaranteed family favorite.
Ingredients You’ll Need
The best part about Ranch Taco Soup is how straightforward the ingredient list is. Each element works its magic to create a robust, colorful, and rich flavor profile. Here’s what you’ll need to whip up this irresistible soup:
- Olive oil: Adds a subtle richness and helps brown your meat for maximum flavor.
- Ground beef or turkey: Either choice makes for a hearty, satisfying protein base — go with turkey for a lighter option!
- Yellow onion: Brings gentle sweetness and depth to the broth.
- Garlic: Classic aromatic that boosts the savory notes in every bite.
- Taco seasoning packet: Delivers signature Tex-Mex warmth in a snap.
- Ranch seasoning mix: The ingredient that sets this soup apart with its creamy tang and herbaceous pop.
- Black beans: A fiber-packed staple adding heft and earthiness.
- Pinto beans: Their nutty creaminess balances out the flavors beautifully.
- Corn: Pops of sweetness and sunny color in every ladle.
- Diced tomatoes with green chilies (like Rotel): A fiery twist that wakes everything up — use extra hot for more kick.
- Diced tomatoes: Mellow out the heat and give the broth body.
- Beef or chicken broth: The soup’s soul, binding all those classic flavors together.
- Salt and pepper: For that final perfect seasoning adjustment.
- Optional toppings: Shredded cheese, sour cream, cilantro, avocado, and tortilla chips take this soup over the top!
How to Make Ranch Taco Soup
Step 1: Brown the Meat
Start by heating your olive oil in a large soup pot over medium heat. Add the ground beef (or turkey) and cook, breaking it up as it browns. You’re aiming for delicious crispy bits throughout, so don’t rush it — let the meat develop some color for maximum flavor! Once browned, drain any excess fat to keep the soup from being greasy.
Step 2: Add Onion and Garlic
Toss in the diced onion and minced garlic. Sauté for 2 to 3 minutes, just until the onion softens and the garlic becomes fragrant. This brief step guarantees a perfect aromatic base and starts building those homey Tex-Mex scents right away.
Step 3: Season Everything
Sprinkle in your taco seasoning and ranch dressing mix, coating the meat and onions in all those flavorful spices. Stir well to make sure that every piece gets a generous coating — this is where Ranch Taco Soup begins to work its magic.
Step 4: Add the Beans, Corn, and Tomatoes
Pour in the drained and rinsed black beans and pinto beans, followed by the corn, diced tomatoes with green chilies, and regular diced tomatoes. These vibrant veggies make the soup hearty and colorful. Give everything a good stir to combine.
Step 5: Simmer with Broth
Pour in the beef or chicken broth, then stir it all together and bring the mixture to a gentle simmer. Let the soup cook for 20 to 25 minutes, stirring occasionally. This is when all those Tex-Mex and ranch flavors blend perfectly into one rich, delicious broth.
Step 6: Season and Serve
Before ladling up your Ranch Taco Soup, taste it and add salt and pepper as needed. Serve piping hot, loaded up with your favorite toppings — and get ready for rave reviews!
How to Serve Ranch Taco Soup
Garnishes
The joy of Ranch Taco Soup is in the toppings! A handful of shredded cheese melts into gooey ribbons, a dollop of sour cream adds cool creaminess, and a sprinkle of fresh cilantro gives it inviting color and brightness. Avocado slices and crunchy tortilla chips make each bowl an experience in taste and texture. Don’t hold back — pile on your favorites!
Side Dishes
This soup is so hearty it can stand alone, but if you love a little extra, try pairing it with warm flour tortillas or a simple green salad tossed with lime dressing. For a party spread, consider cornbread muffins or a platter of fresh veggie sticks and guacamole to complement the bold flavors.
Creative Ways to Present
Take your Ranch Taco Soup presentation to the next level by serving it in hollowed-out bread bowls or large, colorful mugs for a fun family dinner. For gatherings, set up a “soup bar” with bowls of various toppings so guests can personalize their own creations. Even individual ramekins topped with baked tortilla crisps make a show-stopping appetizer!
Make Ahead and Storage
Storing Leftovers
Storing Ranch Taco Soup is a breeze — just let the soup cool to room temperature, then transfer it to airtight containers. It keeps well in the refrigerator for up to four days, making it an ideal meal prep option for busy weeks. The flavors actually deepen by the next day, so leftovers might taste even better!
Freezing
Ranch Taco Soup is absolutely freezer-friendly! Divide cooled soup into individual portions or family-sized containers and label with the date. Freeze for up to three months. When you’re craving a hearty meal in a hurry, just let it thaw overnight in the fridge and reheat as needed.
Reheating
To reheat, simply pour the soup into a pot and warm gently on the stovetop over medium heat, stirring occasionally until hot. Microwave reheating works just as well for single servings — use a microwave-safe bowl and heat in 1-minute intervals, stirring between bursts for even warmth. Add fresh toppings after heating so they don’t lose their texture.
FAQs
Can I make Ranch Taco Soup vegetarian?
Absolutely! Just substitute the ground meat with plant-based crumbles or extra beans, and use vegetable broth instead of beef or chicken. The result is just as hearty, flavorful, and satisfying.
Is Ranch Taco Soup gluten-free?
It can be! Double-check your taco and ranch seasoning packets to ensure they’re labeled gluten-free, as well as any broth you use. All other ingredients are naturally gluten-free.
Can I use other types of beans or vegetables?
Definitely! Feel free to swap out beans — kidney or white beans are both lovely — and try vegetables like zucchini, red peppers, or sweet potato for extra variety. Ranch Taco Soup is very flexible, so use what you have on hand.
How do I make it spicier?
To kick up the heat, use hot Rotel (diced tomatoes with hotter green chilies), stir in a pinch of cayenne, or add fresh chopped jalapeños in Step 2. You can always adjust the spice with hot sauce at the table, too.
Can I make this in a slow cooker?
Yes! Brown the meat and sauté onion/garlic as usual, then transfer to your slow cooker with the rest of the ingredients (except toppings). Cook on low for 4–6 hours or high for 2–3, then serve with all your favorite garnishes.
Final Thoughts
There’s something incredibly cozy and fun about dishing up a steaming bowl of Ranch Taco Soup — especially when you know how simple it is to pull together. Whether you’re planning ahead or need dinner on the table in a hurry, this recipe never disappoints. Give it a try and see why it’s so easy to fall in love with these vibrant flavors and laid-back vibes!
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Ranch Taco Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Ranch Taco Soup is a hearty and flavorful Tex-Mex soup that combines the zesty flavors of tacos with the creamy richness of ranch seasoning. This easy stovetop soup is perfect for a cozy weeknight dinner and can be customized with your favorite toppings.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
Seasonings:
- 1 (1-ounce) packet taco seasoning
- 1 (1-ounce) packet ranch seasoning mix
Canned Ingredients:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (14.5-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 (14.5-ounce) can diced tomatoes
Additional:
- 2 cups beef or chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, tortilla chips
Instructions
- Heat olive oil in a large soup pot over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Add diced onion and garlic and sauté for 2–3 minutes until softened.
- Stir in taco seasoning and ranch seasoning mix, coating the meat.
- Add black beans, pinto beans, corn, diced tomatoes with green chilies, regular diced tomatoes, and broth. Stir well and bring to a simmer.
- Cook for 20–25 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper as needed.
- Serve hot with your favorite toppings like shredded cheese, sour cream, or tortilla chips.
Notes
- For a spicier version, use hot Rotel or add chopped jalapeños.
- This soup freezes well and is great for meal prep.
- Swap beef for ground turkey or plant-based crumbles for a lighter or vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 ½ cups
- Calories: 370
- Sugar: 7g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 55mg
