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Taco Soup With Ranch Packet

Taco soup with ranch packet simmers beef, beans, corn, and tomatoes together for a hearty, savory soup with a gently spiced broth. It comes together in one pot, with a 20 to 25 minute simmer to bring the flavors together.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch seasoning mix
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15.25 oz) corn drained
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (10 oz) diced tomatoes with green chiles with juices
  • 4 cups beef broth

Equipment

  • 1 6-quart Dutch oven or soup pot

Method
 

  1. In a 6-quart Dutch oven or soup pot over medium-high heat, cook the ground beef and onion, breaking up the beef, until the beef is browned and reaches 160°F.
  2. Drain excess fat.
  3. Stir in the taco seasoning, ranch seasoning, black beans, kidney beans, corn, diced tomatoes, tomatoes with green chiles, and beef broth.
  4. Bring to a boil.
  5. Reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally.

Notes

For the best texture, drain excess fat after browning the beef. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. For a leaner option, use ground turkey instead of beef.