Taco Soup with Ranch Dressing - Easiest Soup Recipe Ever! (2024)

This Taco Soup With Ranch Dressing is truly the easiest soup recipe you’ll find. And without sacrificing flavor. Simple with ingredients, about 15 minutes worth of prep work, 15 minutes cook time, it’s a 30-minute meal your family will love. A perfect dinner recipe when you don’t feel like cooking. You’ve got to give this one a try.

Ingredients You’ll Need

Nothing fancy here, just a quick visit to the canned food aisle and you’re in business.

• 1 Can Pinto Beans
• 1 Can Black Beans
• 1 Can Kidney Beans
• 1 Can Yellow Corn: Or substitute an equal amount of frozen corn.
• 1 Can Chopped Tomatoes: I like Red Gold Petite Diced Tomatoes. As the description indicates, the tomatoes are of a smaller chop, therefore making them more appealing in soups.
• 2 Cans Beef Broth
• 1 Sweet Onion
• 2 Cloves Garlic, or garlic powder.
• 2 Pounds lean ground beef. A fat ratio of 90% to 10% will still give you enough fat for flavor without it being greasy.
• 1 Packet of Hidden Valley Ranch Dressing
• 1 Packet of your favorite Taco Seasoning Mix. Or substitute two tablespoons of Homemade Taco Seasoning.

Ingredient Substitutions

One of great things about this taco soup is the ability to customize it and make it your own.

• Don’t like Kidney beans? Switch them out for a white bean such as Cannellini or Great Northern beans.
• Use a can of white corn or even hominy in place of yellow corn.
• Want to make it spicier? Switch out the diced tomatoes for a can of Rotel Tomatoes with green chile peppers.
• If you don’t eat beef, ground chicken or ground turkey will work well here. Ground chicken breast is very lean. You’ll have to add a little oil when frying it.

How To Make It, The Process

It’s so easy to make Taco Soup with Ranch Dressing that it will become a Fall and Winter staple. Protein packed and full of flavor, it’s hearty and filling. So grab your can opener and let’s get started.

• Step 1: Place a large colander in the sink. Open the cans of beans and corn, place in the colander all at once to drain. No need to rinse. In the meantime, chop the onion and garlic.
• Step 2: crumble the ground beef and cook until about half way done. Add the onion and cook until tender, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

• Step 3: Add in the drained beans and corn, undrained tomatoes, the cans of beef broth and stir well.
• Step 4: Add the packet of ranch dressing and the packet of taco seasoning, stir and add the water.

• Step 5: Simmer for 15 minutes or until flavors are blended. Done! Serve piping hot.

Questions You Might Have

Tips For Success

• You’ll notice there’s no salt and fresh ground pepper in the ingredient list. The seasoning packets and the canned ingredients can contain enough salt to adequately flavor this soup. Wait until finished cooking, taste and adjust by adding salt and pepper if needed.
• This makes a large batch of soup, so choose a large soup pan. A 6-quart pot will work well here.
• Choose a ground beef blend of 90% lean to 10% fat. That little bit of fat content will add enough fat to cook the onions and garlic. And the fat will make the soup more flavorful.

Toppings and Add-Ins

Even though this taco soup recipe is meant to be a quick week-night dinner miracle meal. If you have time to fuss, here are some great topping ideas.

• Slices of lime. A squeeze of fresh lime juice makes any Mexican style soup brighter with flavor.
• Chopped Avocado: Adding a creamy texture is always a good thing.
• Chopped Cilantro
• Corn Chips: I like to take a small hand full of yellow or white corn chips and give them a good crunch for a topping. Purchased tortilla strips also work well here.
• A dollop of Sour Cream is always a good choice.
• If you’re looking to add some heat, top Taco Soup with thin slices of Jalapeno Pepper or Pickled Jalapeno Peppers.
• A shake or two of your favorite hot sauce will shake things up.
• A scoop of Guacamole? Say yes please.
• Shredded Cheese: Add your favorite. White Cheddar, Cheddar, Monterey Jack, Fiesta Jack, or Muenster cheese all work well here. Familiar with Cotija Cheese? It’s a Mexican crumbling cheese that your Taco Soup will love.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Recipe For Taco Soup with Ranch Dressing

This simple Taco Soup gets a 5-star rating at our house. Ready in just about 30 minutes, its hearty with ground beef, canned beans, canned corn and tomatoes. Packets of Hidden Valley Ranch dressing and Taco seasoning ramp up that flavor to a crazy-delicious level.

Try serving this taco soup with my Cornbread Recipe with Creamed Corn.

More Easy Mexican Soup Recipes

• Sopa Ranchera, a delicious Southwestern Chicken Soup Recipe.
• Chicken Poblano Soup With Hominy, a rotisserie chicken makes this one a breeze.
• Cowboy Chili with Kidney Beans, A New Mexico inspired recipe that everyone should try.
• Simple New Mexico Pork Pozole: Traditional with pork roast and warming spices, a must have for your recipe database.

I consider Soup Recipes to be my speciality, so be sure to check out my Soup and Stew Category. You’ll find lots of comfort food recipes including one of the most popular on my site for Anthony Bourdain’s New Mexico Chile.

7 Can Taco Soup with Ranch Dressing …It’s what’s for Dinner.

This recipe for Taco Soup with Ranch Dressing was originally published November of 2013 and updated March of 2024 with step by step instructions.

More Soup Stew and Chili Recipes