Ingredients
Equipment
Method
Brown the beef
- Heat a very large pot over medium-high heat and add the ground beef and diced onion. Cook until browned, then drain the fat.
Build the soup
- Add the drained black beans, kidney beans, pinto beans, drained corn, Rotel tomatoes, and diced tomatoes to the pot. Stir in the taco seasoning, ranch dressing mix, and Hidden Valley original Ranch until evenly combined.
Simmer
- Pour in the beef broth and bring the mixture to a boil over high heat. Then reduce to a simmer and cook for 15-20 minutes, stirring once or twice, until hot and slightly thickened.
Finish and serve
- Season with salt and black pepper to taste. Serve immediately with shredded cheddar, sour cream, tortilla chips, and green onions in very generous portions.
Notes
Pro tip: drain the beef fat after browning to keep the soup from tasting greasy while still staying rich. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave. Freezing is yes—freeze in airtight containers up to 3 months, and add fresh toppings after reheating. For a lighter option, use lean ground beef (or swap to ground turkey) while keeping the same bean-and-broth base for the same hearty texture.