Ingredients
1 lb lean ground beef (or ground turkey)
1 packet (1 oz) taco seasoning mix
1 packet (1 oz) Ranch dressing mix
1 (14.5 oz) can diced tomatoes, undrained (fire-roasted preferred)
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can whole kernel corn, drained
4 cups chicken broth (or vegetable broth for vegetarian)
Instructions
Step 1: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks until no pink remains.
Step 2: Carefully drain any excess fat from the pot.
Step 3: Return the pot to the stove. Stir in the taco seasoning and ranch dressing mix with the browned meat. Cook for about 1 minute, stirring constantly, to ‘bloom’ the spices.
Step 4: Add the undrained diced tomatoes, the rinsed and drained kidney beans, pinto beans, and corn to the pot. Pour in the chicken broth.
Step 5: Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes, allowing the flavors to meld.
Step 6: Taste the soup and adjust seasonings as needed (salt, pepper, or more chili powder if desired).
Step 7: Ladle the hot taco soup into bowls and serve immediately with your favorite toppings.
Notes
For best flavor, let the soup simmer for at least 15-20 minutes, or even longer on low heat. Leftovers are fantastic and often taste even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner Dishes
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 22 g
- Cholesterol: 45 mg
Keywords: taco soup, easy taco soup, weeknight dinner, quick soup, ground beef soup, tex-mex soup, family dinner, one pot meal, simple taco soup
