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Bowl of taco soup with ground beef, black beans, corn, tortilla chips, cilantro and lime
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Taco Soup With Ranch Seasoning

A hearty one-pot soup with ground beef, two kinds of beans, tomatoes, and corn. Start with half the ranch packet, then adjust the broth and seasoning before adding your favorite toppings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium yellow or white onion Diced into small, even pieces.
  • 2 garlic cloves Minced; optional.
  • 1 packet taco seasoning Approximately 1 ounce.
  • 1 1-ounce packet dry ranch seasoning Use half at first, then add more only to taste; not bottled dressing.
  • 2 14.5-ounce cans diced tomatoes Undrained.
  • 1 15-ounce can kidney beans Drained and rinsed.
  • 1 15-ounce can black beans Drained and rinsed.
  • 1 15-ounce can corn Drained; or use 1 1/2 cups frozen corn.
  • 2 cups low-sodium beef broth Plus up to 1/2 cup more for adjusting consistency.
  • cheese, sour cream, avocado, lime, cilantro or tortilla chips Optional toppings, for serving.

Equipment

  • 1 5–6-quart heavy pot
  • 1 wooden spoon
  • 1 thin-tip food thermometer
  • 1 Colander For draining and rinsing canned beans.

Method
 

  1. Brown the beef. Heat a 5–6-quart pot over medium-high heat. Add the beef and cook for about 5–7 minutes, breaking it into small pieces. Carefully spoon off excess fat into a heatproof container. The meat will continue cooking during the simmer; color alone does not verify doneness.
  2. Soften onion and garlic. Add the onion and cook for 3–4 minutes, stirring. Add the optional garlic during the last minute. If the pot looks dry, loosen the bottom with a small splash of the measured broth.
  3. Season in stages. Stir in the taco seasoning and half the dry ranch packet for about 30 seconds. Keep the remaining ranch aside. Add the tomatoes promptly so the dry spices do not scorch.
  4. Build the soup. Add the tomatoes and their juices, drained beans, corn, and 2 cups broth. Scrape up browned bits, bring to a gentle boil, then lower the heat to a steady simmer.
  5. Simmer and check. Simmer uncovered for 15–20 minutes, stirring occasionally, until the onion is tender. Check representative larger beef pieces with a thin-tip thermometer for 160°F; ground turkey or chicken must reach 165°F. Continue cooking if needed. Total stovetop time is about 30–35 minutes.
  6. Adjust and serve. Taste only after the meat is fully cooked. Add the remaining ranch a little at a time only if needed. For a thinner soup, add broth in 1/4-cup increments. For more body, mash about 1/2 cup of beans with a little broth, stir back in, and simmer 3–5 minutes. Ladle into bowls and add toppings just before eating.

Notes

Timing: Allow about 10 minutes for preparation and 30–35 minutes at the stove. The 45-minute total uses the longer cooking estimate; tenderness and meat temperature determine the finish.
Seasoning: Packet sizes and salt levels vary. Use dry ranch seasoning, begin with half a 1-ounce packet, and add the rest only if needed. Low-sodium broth and drained, rinsed beans help keep the seasoning adjustable. Check the ranch label for milk ingredients.
Substitutions: Pinto beans can replace either canned bean. Use 1 pound ground poultry instead of beef and cook to 165°F. For meatless soup, use an extra drained 15-ounce can of beans and vegetable broth, softening the onion in a little oil first. Fully cook dried beans separately.
Storage: Refrigerate shallow portions within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Freeze without toppings for about 3 months for best quality. Thaw in the refrigerator; reheat to 165°F, bringing soup to a rolling boil while stirring on the stove.
Doubling: Use a larger pot with plenty of headroom or cook two pots. Brown meat in batches if necessary. Double ingredients, then judge cooking by tenderness and temperature rather than doubling the time.