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Bowl of Taco soup garnished with avocado, cilantro, lime slices and pepper jack cheese.

Taco Soup with Ranch Dressing

Easy Taco Soup. Ground Beef, 5 cans of beans and vegetables and a flavorful tomato broth. You've got the easiest soup recipe ever.
Cuisine Southwestern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10
Calories 454kcal


  • 15 1/2 ounce pinto beans canned, drained
  • 15 1/2 ounce kidney beans canned, drained
  • 15 1/2 ounce black beans canned, drained
  • 15 1/2 ounce yellow corn canned, drained
  • 15 1/2 ounce chopped tomatoes canned, undrained
  • 3 cups beef broth
  • 1 package Hidden Valley Ranch Dressing Seasoning 1 ounce package. Salad Dressing and Recipe Mix, on the dressing aisle
  • 4 Tablespoons Taco Seasoning
  • 1 1/2 pound lean ground beef
  • 1/2 medium onion chopped
  • 1 clove garlic chopped
  • 1/2 Cup water


  • Place a large colander in the sink. Open all cans of beans and corn, place in the colander all at once to drain. In the meantime, chop the onion and garlic. In a large heated fry pan, crumble the ground beef and cook until about half way done. Add the onion and garlic and cook until soft.
  • Add in the drained beans and corn, undrained tomatoes, the can of beef broth, the Ranch dressing, taco seasoning and stir well. Add water if the mixture is not soupy enough.
  • Simmer for 15 minutes or until flavors are blended. Sprinkle with some chopped raw onion and shredded cheese. Serve with corn chips.


Calories: 454kcal | Carbohydrates: 67g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 356mg | Potassium: 1016mg | Fiber: 16g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 7mg