Ranch Taco Soup recipe

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Ingredients

1 pound lean ground beef
1 medium onion, chopped
1 jalapeno pepper, seeded and minced
2 (15 ounce) cans crushed tomatoes
2 (15 ounce) cans pinto beans, drained
2 ½ cups water
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (3.8 ounce) can sliced black olives, drained
2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)
1 (1 ounce) envelope taco seasoning mix

Nutrition Info

342.2 calories
carbohydrate: 44.7 g
cholesterol: 39.5 mg
fat: 9.9 g
fiber: 11.2 g
protein: 21.5 g
saturatedFat: 3.2 g
servingSize: -
sodium: 1398.2 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine ground beef, onion, and jalapeno in a 4-quart soup pot and cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.

  2. Add crushed tomatoes, pinto beans, water, 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.

Recipe Yield

8 servings

Recipe Note

This thick and hearty taco soup comes together in a flash. The subtle hint of ranch sets it apart from your average taco soup. Garnish with chopped cilantro if desired.

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