Ingredients
Equipment
Method
Brown the beef
- Heat a large pot over medium-high heat and brown the ground beef, breaking it up as needed, then drain the fat.
- Add the diced onion to the pot and cook for 3 minutes, stirring, until softened.
Build and simmer the soup
- Pour in the black beans, kidney beans, corn, Rotel tomatoes, and diced tomatoes, then sprinkle both seasoning packets over the top.
- Add the beef broth and stir everything together until the seasonings dissolve.
- Bring the mixture to a boil, then reduce to a simmer and cook for 15-20 minutes, stirring once or twice so it thickens slightly.
Finish and serve
- Taste the soup and add salt only if needed, since both packets are salty.
- Serve hot with shredded cheddar, sour cream, tortilla chips, green onions, and jalapeños.
Notes
Pro tip: drain the beef fat after browning so the ranch-and-taco broth stays flavorful but not greasy. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (toppings like chips and sour cream are best added fresh). For a lighter option, use 93% lean ground beef or substitute ground turkey while keeping the same seasoning packets.