Taco soup is a comforting classic, but adding a creamy ranch twist elevates it to a whole new level of deliciousness. This recipe combines the bold flavors of traditional taco soup with the cool tang of ranch dressing, creating a surprisingly addictive and satisfying meal. Get ready for a flavor explosion!
What Makes this Taco Soup Recipe with Ranch So Special?
This isn't your average taco soup. We're not just adding a dollop of ranch on top; we're incorporating it into the very heart of the recipe. This creates a richer, creamier broth that complements the spices and the savory ground beef perfectly. The ranch adds a subtle depth of flavor that's both unexpected and delightful. It’s the perfect weeknight meal, easy to make and always a crowd-pleaser.
Ingredients You'll Need:
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (1 ounce) packet taco seasoning
- 1 cup beef broth
- 1 cup water
- 1/2 cup ranch dressing
- 1/4 cup chopped cilantro (optional, for garnish)
- Shredded cheddar cheese (optional, for garnish)
- Tortilla chips (optional, for serving)
Instructions: A Step-by-Step Guide to Taco Soup Perfection
- Brown the beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Sauté the aromatics: Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
- Combine ingredients: Stir in the diced tomatoes (undrained), kidney beans, black beans, Rotel (undrained), taco seasoning, beef broth, and water. Bring the mixture to a boil.
- Simmer: Reduce heat to low, cover, and simmer for at least 15 minutes, or longer for a deeper flavor. The longer it simmers, the more the flavors meld together.
- Stir in the ranch: Once the soup has simmered, stir in the ranch dressing. Gently mix until well combined. Do not boil after adding the ranch.
- Serve: Ladle the soup into bowls and garnish with cilantro and shredded cheddar cheese, if desired. Serve with tortilla chips for dipping.
Frequently Asked Questions (FAQ)
Can I use different types of beans?
Absolutely! Feel free to experiment with other beans like pinto beans, or even a mix of different beans. The beauty of taco soup is its versatility.
Can I make this soup in a slow cooker?
Yes! Brown the beef and sauté the onions and garlic as directed. Then, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the ranch dressing during the last 30 minutes of cooking.
What kind of ranch dressing should I use?
You can use your favorite brand of bottled ranch dressing. Homemade ranch would also be delicious, but bottled ranch is perfectly fine for convenience.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
What can I add to make it spicier?
For extra heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce while simmering. You could also use a spicier Rotel.
Tips for Taco Soup Success
- For a richer flavor, use a good quality beef broth.
- Don't be afraid to adjust the seasonings to your liking.
- Adding a squeeze of lime juice at the end brightens the flavors.
- Leftovers freeze well!
This ranch-infused taco soup recipe is a guaranteed crowd-pleaser. Enjoy the delicious combination of creamy ranch and bold taco flavors! Let us know in the comments how your taco soup turned out!
