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Taco Soup With Ranch Packet

Taco soup with ranch packet delivers a bold, two-packet flavor profile with a hearty broth packed with beans, corn, and tomatoes. Simmered until thick and comforting, then finished with cheddar, sour cream, tortilla chips, and green onions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef
Vegetables and beans
  • 1 onion
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) kidney beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
Seasonings
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) Hidden Valley Ranch dressing mix
Liquid
  • 4 cup beef broth
Toppings
  • 1 shredded cheddar
  • 1 sour cream
  • 1 tortilla chips
  • 1 green onions
  • 0.25 jalapeños

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and soften the onion
  1. Brown ground beef in a large pot over medium-high heat, then drain fat.
  2. Add diced onion and cook for 3 minutes, stirring until slightly softened.
Build the soup
  1. Pour in all canned ingredients, then sprinkle both seasoning packets over the top.
  2. Add beef broth and stir everything together until evenly combined.
Simmer and finish
  1. Bring to a boil, then simmer for 15-20 minutes until the flavors meld and the soup looks cohesive.
  2. Taste and add salt only if needed, since both packets are salty.
  3. Serve with shredded cheddar, sour cream, tortilla chips, and green onions, and top with jalapeños to taste.

Notes

For best texture, drain the beans and corn well so the soup doesn’t get watery. Refrigerate leftovers in a sealed container for up to 4 days; freeze for up to 3 months (add toppings like chips and sour cream after reheating for crunch and freshness). For a lighter option, use 93% lean ground beef and swap sour cream for plain Greek yogurt.