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Taco Soup with Ranch Packet

Taco Soup with Ranch Packet Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef, 85% lean
  • 1 medium yellow onion, diced
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 1 can (10 oz) diced tomatoes with green chilies, undrained
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (8 oz) tomato sauce
  • 2 cups low-sodium beef broth
  • Shredded cheddar, sour cream, crushed tortilla chips, and cilantro for serving

Method
 

  1. In a Dutch oven over medium-high heat, cook the ground beef until no longer pink, about 8 minutes. Add the onion and cook 3 minutes more. Drain excess fat.
  2. Reduce heat to medium, stir in the taco seasoning and ranch packet, and toast for 30 seconds. Add the tomatoes with their juices, both beans, corn, tomato sauce, and broth. Bring to a boil, then simmer uncovered for 15 minutes, stirring occasionally.
  3. Ladle the soup into bowls and top with cheddar, sour cream, tortilla chips, and cilantro. Serve hot.

Notes

The soup thickens as it sits, so add a splash of broth when reheating leftovers. For a creamier texture, stir in 4 oz of softened cream cheese during the last minute of simmering.