Craving a quick, easy, and incredibly flavorful dinner? Look no further! This original taco soup recipe with ranch dressing is a game-changer. It's the perfect blend of savory taco spices and the creamy tang of ranch, creating a delicious and satisfying meal that's ready in under 30 minutes. Perfect for busy weeknights or a casual weekend gathering, this recipe is sure to become a new family favorite. Get ready to experience a taste sensation!
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef (or turkey for a leaner option)
- 1 medium 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
- 4 cups beef broth
- 1 packet taco seasoning
- 1 cup frozen corn
- ½ cup sour cream or Greek yogurt
- ½ cup ranch dressing
- Shredded cheddar cheese, for topping
- Tortilla chips, for topping
- Optional toppings: chopped avocado, chopped cilantro, sliced jalapeños
Instructions:
Step 1: Browning the Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Step 2: Sautéing Aromatics
Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
Step 3: Combining Ingredients
Stir in the diced tomatoes (undrained), kidney beans, black beans, Rotel (undrained), beef broth, and taco seasoning. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld beautifully.
Step 4: Adding Corn
Stir in the frozen corn during the last 5 minutes of simmering.
Step 5: Creamy Ranch Finish
Remove the soup from the heat and stir in the sour cream (or Greek yogurt) and ranch dressing. Gently mix until everything is combined. Avoid over-mixing to prevent the soup from becoming too thin.
Step 6: Serving
Serve the taco soup hot, topped with shredded cheddar cheese, tortilla chips, and your favorite additional toppings like avocado, cilantro, or jalapeños.
Cooking Tips for the Best Taco Soup:
- For a richer flavor, use a combination of ground beef and chorizo.
- Feel free to adjust the amount of taco seasoning to your preferred spice level.
- If you prefer a thicker soup, simmer it uncovered for a longer period to allow some of the liquid to evaporate.
- For a vegetarian version, substitute the ground beef with 1 cup of cooked lentils or crumbled vegetarian crumbles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Taco Soup: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for an extra kick.
- Chicken Taco Soup: Substitute the ground beef with cooked shredded chicken.
- White Chicken Chili with Ranch: Omit the taco seasoning and add in white beans instead of kidney and black beans for a different flavor profile.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This original taco soup recipe with ranch dressing is a delicious and easy way to enjoy a comforting and flavorful meal. It’s a fantastic option for healthy meals, quick dinner ideas, and homemade cooking enthusiasts alike. Enjoy!