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Rotel Taco Soup

Rotel taco soup with ground beef, beans, and corn simmered in a Rotel-spiked tomato broth. The green chiles and ranch + taco seasoning blend into a bold, slightly spicy flavor—finished with cheddar, 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 base
  • 1 lb ground beef
  • 1 onion diced
  • 3 garlic minced
  • 2 can (10 oz) 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
  • 0.75 cup tortilla chips
  • 0.25 cup cilantro
  • 0.5 cup jalapeños sliced

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large Dutch oven until cooked through, then drain off excess fat.
  2. Keep the heat at medium while browning so the beef develops light color without burning.
Sauté aromatics
  1. Sauté the diced onion for 3 minutes in the pot, until softened.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
Build the soup
  1. Add the Rotel, black beans, pinto beans, corn, taco seasoning, ranch dressing mix, and beef broth to the pot, then stir to combine.
  2. Bring the mixture to a boil over medium-high heat.
Simmer
  1. Reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the flavors meld and the broth looks slightly thickened.
  2. Taste and season with additional salt if needed.
Serve
  1. Ladle the soup into bowls and top each serving with shredded cheddar, sour cream, and tortilla chips.
  2. Finish with cilantro and jalapeños, then serve immediately.

Notes

Pro tip: simmer uncovered just long enough to concentrate flavor—over-reducing can make the broth too thick. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (add toppings after reheating). For a lighter option, use lean ground beef or substitute part-skim cheese and light sour cream.