Ingredients
Equipment
Method
Brown the meat
- Heat a large pot over high heat, then add the ground beef or turkey and cook until browned. Drain the fat to keep the soup from getting greasy.
Simmer the soup
- Add black beans, pinto beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef or chicken broth to the same pot. Stir well to evenly combine everything.
- Bring the mixture to a boil over high heat, then reduce to medium heat. Simmer for 15 minutes, stirring occasionally, until flavors meld and the broth turns orange-red.
Finish and serve
- Taste the soup and adjust seasoning as needed. Spoon into bowls with a generous ladle of broth.
- Serve immediately with cheddar, sour cream, tortilla chips, jalapeños, and cilantro. Add toppings right before eating so chips stay crisp.
Notes
Pro tip: use leaner ground turkey or beef (90% lean) so you need less draining and the soup stays thick and hearty. Store leftovers in the fridge up to 4 days in a sealed container; reheat on the stove or microwave until hot. Freezing is not recommended for the best texture of beans and tomatoes, but you can freeze plain soup (without chips) for up to 2 months. For a lighter option, swap half the ground meat for extra beans to keep it hearty while reducing fat.