Ingredients
Method
Method
- Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off the excess fat, then transfer the beef to a paper towel lined plate to blot away any remaining grease.
- Return the pot to the stove and add the drained black beans, drained kidney beans, drained corn, and undrained diced tomatoes. Stir everything together until well combined.
- Stir in the salsa, water, taco seasoning, and dry ranch seasoning. Raise the heat to bring the mixture to a boil, then lower the heat to medium-low.
- Add the cooked ground beef back into the pot and stir gently to combine. Let the soup simmer on low for 15 to 20 minutes so the flavors can blend together.
- Ladle the taco soup into bowls while warm and top with your favorite garnishes such as diced Hass avocado, shredded cheddar, sour cream, cilantro, tortilla chips, or hot sauce. Enjoy.
Nutrition
Notes
For a thicker chili style soup, reduce the water to 2 cups and simmer a little longer. Swap in ground turkey or shredded chicken for a lighter protein option. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To make ahead, reheat gently over low heat and add a splash of broth or water if the soup becomes too thick. Be sure to drain and rinse the canned beans so the soup is not overly salty or cloudy. This soup tastes even better the next day after the seasonings have had time to meld. Finish each bowl with chopped avocado, fresh cilantro, Monterey Jack cheese, or crispy tortilla strips.