This recipe for taco soup uses RO*TEL and ranch dressing to make a thick, filling soup quickly. It distinguishes itself from the typical taco soup thanks to a faint ranch flavor. If desired, add chopped cilantro as a garnish.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and minced
- 2 ½ cups water
- 2 (15 ounce) cans crushed tomatoes
- 2 (15 ounce) cans pinto beans, drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 1 (3.8 ounce) can sliced black olives, drained
- 2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)
- 1 (1 ounce) envelope taco seasoning mix
Instructions
- Combine ground beef, onion, and jalapeño in a 4-quart soup pot. Cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
- Dotdash Meredith Food Studios
- Add water, crushed tomatoes, pinto beans, corn, black beans, RO*TEL, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.
- Dotdash Meredith Food Studios
- This recipe also works great with chicken.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 11 g |
| Protein | 22 g |
| Saturated Fat | 3 g |
| Sodium | 1398 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
It was purdy good,I did substitute dark kidney beans for black beans (don’t care for black beans) & added 1/8 cup of crushed garlic (cause I really like garlic) & tried a li’l mozzarella cheese on top oh yeah used frozen corn instead of canned,I like the taste of frozen better than canned.
This was an excellent soup recipe and very adaptable for individual preferences. We substituted beef bone broth for the water, added one Tbsp of lemon juice and 1 tsp. of garlic powder to give it a little zing, served the jalapenos on the side; will make again.
May try a little hotter Pepper next time . But really overall, easy and delicious.
Really yummy. I used only 1 can of beans (black) and 1 can of olives based based on what I had on hand. Quite tasty.
I had my corn on the side, some family members don’t like corn but overall it was great.
Tasted a bit too much like tomato soup.
This recipe is a hit with my family. I added potatoes because I like them in my soups.
I modified this to my liking. It’s really good.
Very good. Omitted the jalapeño for my wife. Served in bowl topped with shredded cheese and a dollop of sour cream. Really good Tex-Mex soup.
This is so easy to make and it is devious. I love spicy and I added just a touch of Piri Peri, the heat from this comes in on the back end and I just love it. It doesn’t take much but I am used to it so I added a full teaspoon. I always freeze leftovers as I just cook for myself now. It freezes well.
My family loves this!
I just cook for myself so I had soup to freeze for later. I can’t eat spicy so I eliminated peppers and Rotel tomatoes. Just added another can of regular tomatoes. Used ground turkey. It was delicious! Comes together quickly. One of my favorite soups. Thank you for sharing!
I saved the onions to put on top of finished soup with cheese. I added no water and extra Ranch Dressing. Superb
It is a cold rainy night, and this delicious taco soup really hit the spot! The ingredients are things we typically keep on hand, and the recipe is still good if you sub for certain ingredients with what you have on hand. For example, I used a 15 oz. can of plain diced tomatoes along with a 10 oz. can of diced tomatoes and green chiles (no crushed tomatoes) because that’s what I had, low sodium beef broth instead of water, and left out the jalapeño because I didn’t have any (although that made me a little sad!). I also made my own taco seasoning (also found on allrecipes) because I did not have a packet of that in the pantry. I thought that the ranch dressing mix added a really nice flavor, and I actually really enjoyed the black olives in there even though at first I wasn’t sure if I wanted to add them. This was a great alternative to a pot of chili, and will probably be a regular in our house from now on! 🙂
I made this soup, with the following changes: – ground turkey instead of beef – eliminated the black olives – used 2 fresh jalapenos instead of one – added 1/2 teaspoon of cayenne pepper – added an additional cup of water Simmered it longer and it turned out so delicious. Garnished with sour cream, crumbled tortilla chips and a little shredded cheddar cheese. Paired it with my wife’s fresh-baked jalapeno cheddar bread. Awesome.
I used cannellini beans instead of pinto. It was very good.
Double this except for water. Quart of canned tomatoes and 4 cans of rotel.
It was great! I served it with shredded cheddar cheese, a dollop of sour cream and crushed tortilla chips on top and my family loved it!
Way to many beans over load it and not much flavor.
Second time I’ve made this recipe and absolutely love it! I always have to double it because it so good! I add fresh garlic at the begin and sauté the onions briefly before adding the beef. I also replace the pinto beans with kidney beans. I don’t add the jalapeños at all because I’m usually cooking for people who can’t really handle too much spice.
Very good I added garlic and sweet peppers to recipe served with chips cheese and sour cream