One-Pot Taco Soup with Ranch – A No-Fuss Dinner

By: Kelly Barlow

Ever wish taco night came with fewer moving parts?

This soup is exactly that—a big, cozy bowl of everything great about tacos without the mess of assembling each bite (or chasing runaway toppings across your plate).

Ground beef, beans, corn, and tomatoes create the perfect base, and then there’s the secret ingredient: ranch seasoning.

I’ll admit, the first time I tossed in that packet, I wasn’t sure what to expect. But let me tell you—game changer.

It smooths out the heat, adds a herby richness, and makes every bite taste like something you’d get from a Tex-Mex spot that knows what they’re doing.

That first spoonful? Pure comfort, with just the right amount of kick to keep it interesting.

And here’s the real kicker: it’s nearly impossible to mess up. Want more spice? Add it.

Need a vegetarian version? Swap the meat for extra beans. This soup adapts to whatever you have in your fridge, and honestly, I love a recipe that plays nice like that.

A Bowl of One-Pot Taco Soup with Ranch Topped with Shredded Cheddar Cheese and Sour Cream

One-Pot Taco Soup with Ranch

Ever wish taco night came with fewer moving parts? This soup is exactly that—a big, cozy bowl of everything great about tacos without the mess of assembling each bite (or chasing runaway toppings across your plate).
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine American, Tex-Mex
Servings 6
Calories 350 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Can opener
  • Measuring cups and spoons

Ingredients
  

Main Ingredients

  • 1 lb ground beef (or turkey for a leaner option)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can black beans, drained & rinsed
  • 1 can pinto beans, drained & rinsed
  • 1 can diced tomatoes with green chilies
  • 1 can tomato sauce
  • 1 cup frozen corn (or canned, drained)
  • 3 cups beef broth (or chicken broth if using turkey)

Seasonings & Add-Ins

  • 1 packet taco seasoning (store-bought or homemade)
  • 1 packet ranch seasoning mix
  • ½ tsp cumin (optional, for an extra smoky kick)
  • salt & pepper to taste

Toppings (Optional, but Highly Recommended)

  • Shredded cheese (Cheddar, Monterey Jack, or whatever’s in the fridge)
  • Sour cream or Greek yogurt
  • Sliced jalapeños
  • Avocado or guacamole
  • Crushed tortilla chips
  • Fresh cilantro and lime juice

Instructions
 

  • Brown the Meat
    Heat a large pot or Dutch oven over medium heat.
    Add the ground beef or turkey, breaking it up with a wooden spoon. Stir occasionally for even browning.
    Once fully cooked (no pink remaining), drain excess grease.
  • Sauté the Aromatics
    Add diced onions and minced garlic to the pot.
    Stir and cook for 2-3 minutes until the onions soften and turn translucent.
    Stir frequently to avoid burning the garlic.
    Chopped Red Bell Pepper, Green Bell Pepper, and Onion Are Added to Browned Ground Beef in A Dutch Oven
  • Load Up the Flavor
    Sprinkle in taco seasoning, ranch seasoning, and cumin.
    Stir well to coat the meat evenly.
    Let the spices toast for about 30 seconds to enhance the flavors.
    A Person Sprinkles Seasoning Into a Red Dutch Oven with Ground Beef and Chopped Onions While Cooking
  • Dump Everything In
    Pour in the black beans, pinto beans, diced tomatoes, tomato sauce, corn, and broth.
    Stir well to combine all ingredients evenly.
    Scrape the bottom of the pot to lift any browned bits (they add extra flavor).
    A Person Adds Frozen Corn to A Red Dutch Oven Filled with Simmering Taco Soup Ingredients
  • Simmer & Let the Magic Happen
    Bring the soup to a gentle boil, then reduce the heat to low.
    Simmer uncovered for 20-25 minutes, stirring occasionally.
    The longer it simmers, the richer the flavors become.
  • Taste & Adjust
    Need more spice? Add cayenne pepper or hot sauce.
    Too thick? Add a little more broth or water.
    Want more tang? Squeeze in fresh lime juice.
  • Load Up on Toppings & Serve
    Ladle the hot soup into bowls.
    Sprinkle shredded cheese on top.
    Add a dollop of sour cream or Greek yogurt.
    For crunch, top with crushed tortilla chips.
    Garnish with fresh cilantro and lime juice for a bright finish.
    A Bowl of One-Pot Taco Soup Topped with Shredded Cheese, Sour Cream, Diced Avocado, Chopped Red Onion, and Fresh Cilantro

Video

Notes

Cooking Tips

  • For a thicker soup: Let it simmer longer or mash some of the beans.
  • To make it spicier: Add extra chili powder, hot sauce, or diced jalapeños.
  • For a vegetarian version: Skip the meat and add extra beans or lentils.
  • Want it creamier? Stir in a little heavy cream or cream cheese before serving.
  • Great for meal prep! Store leftovers in the fridge for up to 4 days, or freeze for up to 3 months.
Keyword Gluten Free, Healthy Eating, One Pot Meals, Taco Soup, Tex Mex

What to Serve with Taco Soup

While it’s a complete meal on its own, pairing it with a side or two takes things up a notch.

  • Warm cornbread (because dipping is half the fun)
  • A crisp side salad (for a fresh contrast)
  • Grilled cheese quesadillas (because why not?)
  • A cold Mexican beer (if the occasion calls for it)

Bottom Line

One-Pot Taco Soup with Ranch is a game-changer for those nights when you want something hearty and flavorful without the kitchen chaos. It’s rich, comforting, and packed with all the bold flavors of taco night—without the extra dishes. Pair it with some homemade queso dip for the ultimate indulgence.

Make it once, and it might just become a regular in your weeknight dinner rotation. (Fair warning: leftovers have a way of disappearing fast.)

So, grab a spoon, load up on toppings, and let the bowl do the talking.