Ingredients
Equipment
Method
- Step 1: Heat a large soup pot or Dutch oven over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with a wooden spoon, until the beef is browned and the onion is translucent (about 6-8 minutes). Drain any excess grease if necessary.
- Step 2: Sprinkle the taco seasoning and ranch seasoning over the cooked beef and onion. Stir well to coat the meat evenly.
- Step 3: Pour in the undrained diced tomatoes, undrained Rotel, rinsed black beans, rinsed pinto beans, corn, and beef broth. Stir until all ingredients are well combined.
- Step 4: Bring the mixture to a low boil, then reduce the heat to low. Cover the pot and let the soup simmer for at least 15-20 minutes to allow the flavors to meld together beautifully.
- Step 5: Taste the soup and add salt if needed (the seasonings usually provide enough salt). Ladle into bowls and serve hot with your favorite toppings.
Notes
Make it Healthier: Substitute ground turkey or ground chicken for the lean ground beef. Use low-sodium broths and seasonings to control salt intake.
Vegetarian Option: Omit the ground beef. Add an extra can of beans (like kidney beans) or use lentils for texture. Use vegetable broth instead of beef broth.
Slow Cooker Instructions: Brown the beef and onion with seasonings on the stove (Step 1 & 2). Transfer the mixture to a slow cooker. Add all remaining ingredients. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits; add a splash of water or broth when reheating. This soup also freezes well for up to 3 months.