Why Make This Recipe
Ranch Taco Soup is a delicious and easy meal that everyone will love. It’s perfect for a cozy dinner or a gathering with friends and family. This soup combines the hearty flavors of taco ingredients with a creamy ranch twist, making it comforting and satisfying. It’s also versatile and can be customized with your favorite toppings.
How to Make Ranch Taco Soup
Ingredients
- 1 1/2 pounds ground beef
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1/2 teaspoon minced garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1 can (15 oz) pinto beans, undrained
- 1 can (15 oz) black beans, undrained
- 1 can (15 oz) kidney beans, undrained
- 1 can (15 oz) whole kernel white sweet corn, drained
- 1 can (14.5 oz) petite diced tomatoes, undrained
- 1 can (4 oz) chopped green chilies
- 1 package (1.5 oz) taco seasoning
- 1 package (1 oz) ranch dressing mix
Directions
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In a large skillet over medium heat, add the ground beef, chopped onion, green bell pepper, minced garlic, black pepper, cumin, and salt. Cook for 7 to 10 minutes, stirring occasionally, until the beef is browned and the vegetables are tender. Drain any excess grease if needed.
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Transfer the ground beef mixture to a 3-quart slow cooker.
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Add the pinto beans, black beans, kidney beans, corn, diced tomatoes, green chilies, taco seasoning, and ranch dressing mix. Stir well to combine.
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Cover and cook on low for 2 to 3 hours until heated through and the flavors are combined. Stir occasionally if desired.
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Ladle the soup into bowls and serve hot. Optional garnishes include shredded cheese, sour cream, chopped green onions, crushed tortilla chips, or fresh cilantro.
How to Serve Ranch Taco Soup
Serve Ranch Taco Soup hot, straight from the slow cooker or stove. You can add your favorite toppings like shredded cheese, sour cream, or fresh herbs for extra flavor and texture. This soup pairs well with tortilla chips or cornbread on the side for a complete meal.
How to Store Ranch Taco Soup
To store leftover soup, let it cool completely, then transfer it into an airtight container. Refrigerate the soup for up to 3 days. For longer storage, you can freeze it in freezer-safe containers for up to 3 months. Just thaw it in the refrigerator overnight before reheating.
Tips to Make Ranch Taco Soup
- Use lean ground beef to reduce the amount of grease in the soup.
- Customize the beans and vegetables based on your preferences. You can add more veggies like corn or even some diced zucchini.
- If you like it spicy, consider adding jalapeños or hot sauce for a kick!
Variation
If you want a lighter version, substitute ground turkey or chicken for the ground beef. You can also use low-sodium beans and tomatoes to make it healthier.
FAQs
1. Can I make this soup vegetarian?
Yes! You can replace the ground beef with sautéed mushrooms or use soy crumbles, and ensure to use vegetable broth instead of beef.
2. How do I make it spicier?
Add chopped jalapeños, cayenne pepper, or use spicy salsa in place of regular salsa to give the soup some heat.
3. Can I cook this on the stove instead of a slow cooker?
Absolutely! After cooking the beef and vegetables in a skillet, combine everything in a large pot, add a cup of water or broth, and let it simmer on the stove for about 30 minutes for the flavors to meld.
