This Easy Taco Soup with Ranch is part Mexican-vibey soup. It’s thick and hearty and super-satisfying, and turbo-loaded with big, beefy, taco-y, yummy flavors.
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And it’s got a fun little “secret” addition that makes it extra, uniquely flavorful (hint: ranch dressing is right in its name)!
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Swipe up for full recipe!
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INGREDIENTS:
- ground beef
- onion
- tomatoes
- kidney beans
- black beans
- chili beans
- corn
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1
In a large soup pot, cook beef and onions over medium heat, stirring to crumble beef, until the beef is browned and the onions are softened, about 7-10 minutes.
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2
Add all other remaining ingredients (except tortilla chips and toppings), remembering NOT to drain the tomatoes, beans, and corn.
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3
Cover, bring to a simmer, and cook for at least 15 minutes, and up to 45 minutes - 1 hour.
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4
Crumble a few tortilla chips in the bottom of each bowl before ladling in the soup, and serve with additional tortilla chips and optional toppings.
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TIP
This recipe makes a big batch of soup, which is great because it reheats well for meal prepping or a quick dinner all week long.
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