This Ranch Taco Soup is the ultimate cozy meal, blending hearty beans, savory ground beef, and the perfect mix of taco and ranch seasoning. It’s an easy, flavorful dish that’s perfect for any night when you’re craving comfort food. With a few simple ingredients and a slow cooker, this soup transforms into a deliciously rich, warming dish that everyone will love. Plus, it’s versatile enough to add your favorite garnishes like cheese, sour cream, and fresh cilantro.

Why You’ll Love This Recipe

Ranch Taco Soup is packed with flavor and designed for comfort. The ground beef creates a hearty base, while the combination of beans adds both texture and nutrition. Taco seasoning brings a satisfying level of spiciness, and the ranch mix gives it an extra creamy, tangy twist. It’s a one-pot dish made in a slow cooker, so it’s super easy and requires minimal attention. This recipe is ideal for busy days, family dinners, or serving at a gathering. It’s filling, flavorful, and absolutely satisfying! Ranch Taco Soup

Ingredients

1 ½ pounds ground beef
1 small onion, chopped
1 small green bell pepper, chopped
½ teaspoon minced garlic
½ teaspoon black pepper
½ teaspoon ground cumin
1 teaspoon salt
1 can (15 oz) Bush’s pinto beans, undrained
1 can (15 oz) Bush’s black beans, undrained
1 can (15 oz) Bush’s kidney beans, undrained
1 can (15 oz) whole kernel white sweet corn, drained
1 can (14.5 oz) petite diced tomatoes, undrained
1 can (4 oz) chopped green chilies
1 package (1.5 oz) taco seasoning
1 package (1 oz) ranch dressing mix

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large skillet over medium heat, add ground beef, chopped onion, green bell pepper, minced garlic, black pepper, cumin, and salt. Cook for 7 to 10 minutes, stirring occasionally, until beef is browned and vegetables are tender. Drain excess grease if needed.
Transfer the ground beef mixture to a 3-quart slow cooker.
Add pinto beans, black beans, kidney beans, corn, diced tomatoes, green chilies, taco seasoning, and ranch dressing mix. Stir well to combine.
Cover and cook on low for 2 to 3 hours until heated through and flavors are combined. Stir occasionally if desired.
Ladle soup into bowls and serve hot. Garnish with shredded cheese, sour cream, chopped green onions, crushed tortilla chips, or fresh cilantro if desired.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 2 to 3 hours (slow cooker)
Total Time: Approximately 3 hours
Servings: 10 to 12 servings

Variations

Vegetarian Version: Skip the ground beef and add extra beans (like black-eyed peas or chickpeas) or sautéed vegetables like zucchini, mushrooms, and corn for a hearty vegetarian alternative.
Spicy Option: If you like more heat, add extra chopped green chilies or a diced jalapeño to the soup for an added kick. You can also sprinkle some chili flakes or hot sauce into the bowl before serving.
Creamy Version: Stir in some heavy cream or sour cream right before serving to give the soup a creamy, smooth texture.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm the soup in a pot over medium heat, stirring occasionally, until heated through. You can also microwave individual portions for 2-3 minutes or until hot. This soup can also be frozen for up to 3 months. Let it cool completely before transferring to freezer-safe containers. To reheat from frozen, thaw in the fridge overnight and then warm on the stove or in the microwave.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative to beef. It will still provide great flavor and work well with the seasonings.

Can I make this soup on the stovetop instead of using a slow cooker?

Yes, you can make this soup on the stovetop! After browning the beef and vegetables, add the rest of the ingredients to a large pot and simmer on low for 30 to 45 minutes, stirring occasionally, until all the flavors meld together.

How can I make this soup spicier?

Add chopped jalapeños, extra taco seasoning, or a dash of cayenne pepper to kick up the heat. You can also serve with hot sauce on the side for those who like it spicy.

Can I use canned vegetables instead of frozen corn?

Yes, canned corn works just as well as frozen corn. Just be sure to drain it well before adding it to the soup.

Can I prepare this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors continue to develop. You can prepare it in advance and store it in the fridge until you’re ready to serve.

Can I make this soup without ranch dressing mix?

If you don’t have ranch dressing mix, you can substitute it with a mixture of dried herbs like dill, parsley, and chives, along with a little buttermilk powder for tanginess.

Can I double this recipe?

Yes, you can easily double the recipe for a larger crowd or if you want leftovers. Just be sure your slow cooker is large enough to hold the extra ingredients.

What toppings go well with Ranch Taco Soup?

Top this soup with shredded cheese, sour cream, sliced green onions, fresh cilantro, or even some crushed tortilla chips for added crunch.

Is this soup gluten-free?

Yes, this Ranch Taco Soup is naturally gluten-free. Just be sure to check that the taco seasoning and ranch dressing mix you’re using are also gluten-free.

How long will this soup keep in the fridge?

This soup will last for up to 4 days in the fridge when stored in an airtight container.

Conclusion

Ranch Taco Soup is the perfect blend of comforting flavors, featuring savory ground beef, hearty beans, and the zesty touch of taco seasoning. This slow-cooked meal is easy to make and incredibly satisfying. Whether you’re feeding a crowd or enjoying a cozy dinner at home, this soup is sure to warm you up and leave everyone asking for seconds.

Ranch Taco Soup