Ranch Taco Soup

 

Ranch Taco Soup Recipe: Hearty, Flavorful, and Comforting

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: About 50 minutes

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Introduction

Ranch Taco Soup is a popular, crowd-pleasing dish that combines the zesty flavors of taco seasoning with the creamy, herby goodness of ranch dressing mix — all in a hearty soup full of ground beef, beans, corn, and tomatoes. It’s like a taco and ranch salad rolled into a cozy, warm bowl perfect for chilly nights, game day, or weeknight dinners.

The soup is easy to make, budget-friendly, and endlessly customizable. Plus, it’s packed with protein, fiber, and vegetables. Whether you serve it with tortilla chips, cornbread, or just a sprinkle of cheese and sour cream, Ranch Taco Soup satisfies with big, bold Tex-Mex flavors and creamy richness.

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What You’ll Need: Ingredients

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Protein and Beans

• 1 pound ground beef (or ground turkey or chicken for a lighter version)

• 1 (15-ounce) can black beans, drained and rinsed

• 1 (15-ounce) can pinto beans, drained and rinsed

• 1 (15-ounce) can corn, drained (or 1 cup frozen corn)

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Vegetables and Aromatics

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)

• 1 (14.5-ounce) can diced tomatoes (fire-roasted optional)

• 1 small bell pepper, diced (optional for extra veggie crunch)

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Seasonings and Flavor Boosters

• 1 packet (1 ounce) ranch dressing mix (dry mix, store-bought or homemade)

• 1 packet (1 ounce) taco seasoning mix (store-bought or homemade)

• 1 teaspoon ground cumin (optional, for smoky warmth)

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika (optional)

• Salt and pepper, to taste

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Liquids and Bases

• 4 cups beef broth or chicken broth (can substitute with vegetable broth)

• 1 cup water (optional, to adjust consistency)

• 1/2 cup sour cream or plain Greek yogurt (optional, for creaminess)

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Garnishes (optional but recommended!)

• Shredded cheddar or Mexican cheese blend

• Chopped fresh cilantro

• Sliced green onions

• Diced avocado or guacamole

• Tortilla chips or strips

• Lime wedges

• Sour cream or crema

• Jalapeño slices

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Equipment Needed

• Large stockpot or Dutch oven

• Wooden spoon or spatula

• Measuring spoons and cups

• Knife and cutting board

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Step 1: Brown the Ground Meat

1. Place a large stockpot or Dutch oven over medium-high heat.

2. Add the ground beef, breaking it up with a spoon or spatula. Cook until browned and no longer pink, about 5-7 minutes.

3. Drain excess fat if necessary to keep soup from being greasy.

4. Add diced onion and minced garlic to the pot. Cook for 2-3 minutes until softened and fragrant.

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Step 2: Add Seasonings and Tomatoes

1. Stir in the taco seasoning, ranch dressing mix, cumin, chili powder, smoked paprika, salt, and pepper. Mix well to coat the meat and onions evenly.

2. Pour in the diced tomatoes (both cans, including their juices) and stir to combine.

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Step 3: Add Beans, Corn, and Broth

1. Add the drained black beans, pinto beans, corn, and bell pepper (if using).

2. Pour in the beef broth. Add water if you want a thinner soup consistency. Stir well.

3. Bring the soup to a boil over high heat.

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Step 4: Simmer the Soup

1. Once boiling, reduce the heat to low or medium-low to maintain a gentle simmer.

2. Cover the pot partially with a lid and simmer for 20-30 minutes to let the flavors meld together. Stir occasionally.

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Step 5: Finish with Creaminess (Optional)

1. If you like a creamy soup, stir in the sour cream or Greek yogurt just before serving. Heat gently without boiling to avoid curdling.

2. Taste and adjust seasoning — add more salt, pepper, or taco seasoning as desired.

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Tips for the Best Ranch Taco Soup

• Homemade seasoning: Make your own ranch and taco seasoning for fresher, customized flavor and less sodium.

• Ground meat alternatives: Use ground turkey, chicken, or even a plant-based meat substitute to suit your diet.

• Beans: Feel free to add different beans like kidney beans or chickpeas for variation.

• Spice it up: Add chopped jalapeños, cayenne pepper, or hot sauce to kick the heat up.

• Thicken the soup: If you want a thicker consistency, mash some beans or use a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) added during simmering.

• Leftovers: This soup tastes even better the next day as flavors deepen. Reheat gently and add a splash of broth if needed.

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Variations on Ranch Taco Soup

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Vegetarian Ranch Taco Soup

• Replace ground beef with diced mushrooms, crumbled tofu, or extra beans.

• Use vegetable broth.

• Add extra veggies like zucchini, carrots, or corn for bulk.

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Slow Cooker Ranch Taco Soup

• Brown the meat and sauté onions & garlic in a skillet first.

• Add all ingredients to slow cooker except sour cream.

• Cook on low for 6-8 hours or high for 3-4 hours.

• Stir in sour cream at the end and serve.

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Instant Pot Ranch Taco Soup

• Use the sauté function to brown meat and cook onions.

• Add all ingredients, seal lid, cook on high pressure for 10 minutes.

• Quick-release pressure, stir in sour cream, and serve.

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Nutritional Information (Approximate per serving)

• Calories: 280-320

• Protein: 20-25g

• Fat: 12-15g

• Carbohydrates: 20-25g

• Fiber: 6-8g

• Sodium: Varies with broth and seasoning

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Serving Suggestions

• Serve with warm tortilla chips or crusty bread for dipping.

• Top with shredded cheese, fresh cilantro, diced avocado, and sour cream.

• Add a squeeze of fresh lime juice for brightness.

• Pair with a simple green salad or Mexican street corn (elote) for a full meal.

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Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freeze soup in portioned containers for up to 3 months.

• Reheat gently on the stove or microwave, stirring occasionally. Add extra broth or water if thickened too much.

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Frequently Asked Questions (FAQs)

Q: Can I make this soup ahead of time?
A: Yes! In fact, the flavors often deepen after sitting overnight in the fridge. Just reheat gently and add fresh toppings before serving.

Q: What can I substitute for ranch dressing mix?
A: You can make your own using dried parsley, dill, garlic powder, onion powder, salt, and pepper mixed with a little powdered buttermilk or powdered milk.

Q: Is this soup spicy?
A: It’s mild to medium, depending on your taco seasoning and any added heat. Adjust spices to your preference.

Q: Can I use canned beans without rinsing?
A: It’s best to rinse to reduce sodium and remove excess starch, but you can skip rinsing if you want a thicker soup.

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A Little About Ranch Taco Soup’s Popularity

Ranch Taco Soup has become a staple in American home cooking due to its simplicity, flavor, and versatility. Combining the addictive taste of ranch seasoning and classic taco flavors in a hearty soup format makes it perfect for families and casual get-togethers.

Its rise in popularity is also tied to how easy it is to customize for different dietary needs and preferences, as well as the comforting nature of a warm bowl of soup with familiar, crowd-pleasing ingredients.

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Final Thoughts

Ranch Taco Soup is an easy-to-make, comforting, and flavorful dish that brings together all the best flavors of Tex-Mex favorites into one satisfying bowl. Whether you’re feeding a hungry family, entertaining guests, or prepping meals for the week, this soup checks all the boxes for taste, ease, and flexibility.

Don’t hesitate to experiment with ingredients and toppings to make it your own signature version. Serve it with your favorite sides and garnishes, and enjoy a delicious, cozy meal that’s sure to become a household favorite.