Ranch Taco Soup – A Hearty, Flavor-Packed Comfort Food Favorite!

 

If you’re looking for an easy, comforting meal with bold Tex-Mex flavor, this Ranch Taco Soup is a must-try! Loaded with ground beef, three types of beans, veggies, taco seasoning, and a zesty ranch twist, it’s the perfect family-friendly recipe to warm up your table any day of the week.

Whether you serve it on a cozy weeknight or bring it to a potluck, this soup delivers hearty, crave-worthy goodness in every spoonful — and it’s made almost entirely from pantry staples!

 Ingredients

For the Soup:

• 1½ lbs ground beef
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• ½ tsp minced garlic
• ½ tsp black pepper
• ½ tsp ground cumin
• 1 tsp salt
• 1 can (15 oz) pinto beans (undrained)
• 1 can (15 oz) black beans (undrained)
• 1 can (15 oz) kidney beans (undrained)
• 1 can (15 oz) whole kernel white corn (drained)
• 1 can (14.5 oz) petite diced tomatoes (undrained)
• 1 can (4 oz) chopped green chilies
• 1 packet (1.5 oz) taco seasoning
• 1 packet (1 oz) ranch dressing mix

 Directions

1. Brown the Beef and Veggies

In a large skillet over medium heat, cook:

• Ground beef
• Chopped onion
• Chopped bell pepper
• Garlic, pepper, cumin, and salt

Stir occasionally and cook for 7–10 minutes, until beef is browned and vegetables are soft. Drain excess fat if needed.

2. Assemble the Soup

Transfer the beef mixture into a 3-quart or larger slow cooker. Add:

• All three types of beans (with liquid)
• Corn, diced tomatoes, and green chilies
• Taco seasoning and ranch mix

Stir everything until fully combined.

3. Slow Cook

Cover and cook on low for 2 to 3 hours, or until heated through and flavors are well blended. Stir occasionally for best texture.

4. Serve & Garnish

Ladle hot soup into bowls and serve with your favorite toppings like:

• Shredded cheddar or Monterey Jack cheese
• Sour cream or Greek yogurt
• Crushed tortilla chips
• Sliced green onions
• Fresh chopped cilantro

 Variations & Substitutions

• Make it spicy: Add diced jalapeños or a splash of hot sauce.
• Use ground turkey or chicken instead of beef for a leaner version.
• Add rice or quinoa to bulk it up.
• Try fire-roasted tomatoes for added depth.

 Storage & Freezing

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooled soup in portions for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave.

 Recipe Summary

• Prep Time: 10 minutes
• Cook Time: 2–3 hours (slow cooker)
• Total Time: ~3 hours
• Servings: 10–12 hearty bowls
• Calories: ~320 kcal per serving (approximate)

 Why You’ll Love This Recipe

One-pot meal
Budget-friendly
Perfect for meal prep
Packed with protein & fiber
Kid-approved and freezer-friendly!