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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).
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Equipment Method Video Notes

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

Equipment

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

Method
 

  1. 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.
  2. 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
  3. 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
  4. 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
  5. 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.
  6. 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.
  7. 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.