Taco Soup with Salsa and Ranch Seasoning
A stovetop beef soup with black and kidney beans, corn, tomatoes, salsa, taco seasoning, and dry ranch mix; eight generous portions.
Ingredients
Soup
- 1½ pounds ground beef
- 1 can black beans Approximately 15–15¼ ounces, fully cooked; drained and rinsed
- 1 can kidney beans Approximately 15–15¼ ounces, fully cooked; drained and rinsed
- 1 can whole kernel corn Approximately 15–15¼ ounces, drained
- 2 cans diced tomatoes Approximately 14½–15¼ ounces each; retain juices
- 1 packet taco seasoning 1 ounce
- 1 packet dry ranch seasoning 1 ounce; not liquid ranch dressing
- 2 cups salsa
- 2½ cups water Plus ¼-cup increments only if needed
Optional toppings for the batch
- 1 cup shredded cheese Optional
- ½ cup sour cream Optional
- 1 medium avocado Optional, diced
- ¼ cup chopped cilantro Optional
- 2 cups tortilla chips Optional, served separately
Instructions
- Brown 1½ pounds ground beef in a 6–8-quart pot over medium-high heat, breaking up clumps. Confirm at least 160°F, then carefully drain excess fat.
- Add drained and rinsed black and kidney beans, drained corn, and both cans diced tomatoes with their liquid. Stir in salsa, 2½ cups water, taco seasoning, and dry ranch seasoning.
- Bring the full pot to a boil while stirring, then reduce to a gentle simmer. Cook uncovered 15–20 minutes, stirring occasionally to prevent sticking.
- Taste before adding any salt. If too thick, stir in water in ¼-cup increments as needed. Divide into about eight portions and offer optional toppings separately.
Notes
Use fully cooked canned beans. Tomatoes retain their juices; beans and corn are drained. Use one-ounce dry seasoning packets, not ranch dressing. Eight generous portions; optional topping quantities are for the full batch. Ground beef must reach 160°F.