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Rotel Taco Soup

Rotel taco soup is a Tex-Mex main dish made by simmering ground beef with Rotel diced tomatoes, beans, corn, and ranch + taco seasoning for a thick, flavorful broth. It’s quick to prepare and finishes with melty cheddar, tangy sour cream, and crunchy tortilla chips.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 lb ground beef
  • 1 onion, diced
  • 3 clove garlic, minced
  • 2 can (10 oz each) Rotel diced tomatoes with green chiles
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) pinto beans, drained
  • 1 can (15 oz) corn, drained
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef broth
Toppings
  • 0.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 0.5 cup tortilla chips
  • 0.25 cup cilantro
  • 2 jalapeños

Equipment

  • 1 Dutch oven

Method
 

Cook the beef base
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat. Cook until the beef is browned throughout, about 6-8 minutes, with no pink remaining.
  2. Sauté the diced onion for 3 minutes over medium heat, stirring occasionally until softened. Add the minced garlic and cook 1 minute, just until fragrant.
Simmer the soup
  1. Add both cans of Rotel, black beans, pinto beans, corn, taco seasoning, ranch dressing mix, and beef broth to the pot; stir to combine. Scrape up any browned bits for deeper flavor.
  2. Bring the soup to a boil over high heat, then reduce to a gentle simmer. Simmer for 15-20 minutes, stirring occasionally, until the flavors meld and the broth looks slightly thickened.
  3. Taste and season with additional salt if needed. Adjust gradually for the right balance after the full simmer.
Serve
  1. Ladle the hot soup into bowls and top with shredded cheddar, sour cream, and tortilla chips. Add cilantro and jalapeños last so they stay bright and fresh.

Notes

Pro tip: keep the tortilla chips on top (or serve on the side) so they stay crunchy instead of soft. Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months; thaw overnight in the fridge and reheat on the stove until hot. For a lighter option, use lean ground beef and swap sour cream for plain Greek yogurt.