This taco soup recipe with ranch dressing and Rotel is a thick and hearty soup that comes together in a flash. The subtle hint of ranch sets it apart from your average taco soup. Garnish with chopped cilantro if desired.
Ranch Taco Soup
This taco soup recipe with ranch dressing and Rotel is a thick and hearty soup that comes together in a flash. The subtle hint of ranch sets it apart from your average taco soup. Garnish with chopped cilantro if desired.
Ingredients
- 1 pound lean ground beef
- 1 medium onion chopped
- 1 jalapeno pepper seeded and minced
- 2 ½ cups water
- 15 ounce cans crushed tomatoes
- 15 ounce cans pinto beans drained
- 15 ounce can whole kernel corn drained
- 15 ounce can black beans rinsed and drained
- 10 ounce can diced tomatoes and green chiles such as Rotel
- 3.8 ounce can sliced black olives drained
- 2 tablespoons ranch dressing mix such as Hidden Valley Ranch
- 1 ounce envelope taco seasoning mix
Instructions
- Combine ground beef, onion, and jalapeño in a 4-quart soup pot. Cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
- Add water, crushed tomatoes, pinto beans, corn, black beans, diced tomatoes and green chiles, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.
Notes
Recipe Tip
This recipe also works great with chicken.
