Easy Ranch Taco Soup (Printable Version)
A hearty blend of beef, beans, corn, and ranch seasoning simmered with bold spices for a comforting meal.
# Everything You’ll Need:
→ Proteins
01 -
1 lb lean ground beef, turkey, or chicken
→ Vegetables
02 -
1 medium onion, chopped
03 -
4 oz can diced green chiles
04 -
1 cup frozen corn or 8 oz can corn
→ Pantry Staples
05 -
2-3 tsp olive oil
06 -
14.5 oz can crushed tomatoes, preferably fire-roasted
07 -
14.5 oz can tomatoes with green chiles
08 -
2 cups low sodium beef or chicken broth
09 -
15.5 oz can kidney beans, drained and rinsed
10 -
15.5 oz can black beans, drained and rinsed
→ Seasonings
11 -
1 tsp chili powder, plus more to taste
12 -
1 oz packet taco seasoning mix
13 -
1 oz packet ranch dressing mix
→ Toppings
14 -
Sour cream, cheese, avocado, fresh cilantro, red onion, green onion, corn chips, lime juice
# Steps to Cook:
01 -
Heat oil in a large stock pot or slow cooker insert over medium heat. Add ground beef and brown for 2-3 minutes, breaking up with wooden spoon. Drain excess grease if necessary. Add onion and cook 1-2 minutes more. Use potato masher during last minute to break meat into fine pieces.
02 -
For slow cooker: Transfer meat to slow cooker and add remaining ingredients. Stir well and cook on LOW for 4-6 hours or HIGH for 3-4 hours. For stovetop: Add remaining ingredients to pot, bring to boil, then reduce heat to LOW and simmer covered for 30 minutes.
03 -
Taste and season with salt if needed. Ladle into bowls and top with desired toppings including sour cream, lime juice, cheese, avocado, and fresh cilantro.
# Extra Suggestions:
01 -
Use a potato masher during the last minute of browning meat to achieve finely broken pieces for better texture
02 -
This soup is freezer-friendly and perfect for meal prep - store in portions for easy reheating
03 -
Can be made in slow cooker or on stovetop for quicker preparation