Ingredients
Equipment
Method
Brown the meat and aromatics
- Brown the ground beef in a large pot over medium-high heat, then drain fat.
- Sauté the diced onion for 3 minutes, then add the minced garlic and cook for 1 minute.
Simmer the soup
- Add the black beans, kidney beans, corn, Rotel diced tomatoes with green chiles, diced tomatoes, taco seasoning, ranch dressing mix, and broth, then stir to combine.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally until slightly thickened.
Finish and serve
- Taste the soup and adjust seasoning with salt and pepper.
- Serve topped with shredded cheddar, sour cream, crushed tortilla chips, sliced jalapeños, cilantro, and avocado.
Notes
Pro tip: drain the canned beans and corn well so the broth stays rich instead of watery. Store in the refrigerator up to 4 days in a covered container. Freezing is yes—cool completely, freeze up to 3 months, and add fresh toppings after reheating. For a lighter option, use 93% lean ground beef or swap part of it for extra beans.