Print

Easy One-Pot Creamy Ranch Taco Soup

creamy ranch taco soup - featured image
Print Recipe

A quick and creamy taco soup made in one pot with ground beef, cream cheese, and ranch seasoning. Perfect for busy weeknights, this hearty soup comes together in under 30 minutes and is a crowd-pleaser.

Ingredients

Scale
  • 1 lb ground beef (80/20 or 85/15)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning (or 3 tablespoons homemade)
  • 1 packet (1 oz) ranch seasoning mix (or 3 tablespoons homemade)
  • 1 can (10 oz) diced tomatoes with green chiles (undrained)
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 oz cream cheese, softened and cubed
  • 2 cups beef broth (low-sodium recommended)
  • Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, sliced jalapeños, crushed tortilla chips, avocado

Instructions

  1. Brown the beef: Place a large Dutch oven over medium-high heat. Add ground beef and break apart with a wooden spoon. Let it sit undisturbed for 2 minutes to develop a brown crust. Cook until no longer pink, then transfer to a plate. Drain excess fat, leaving about 1 tablespoon in the pot.
  2. Sauté aromatics: Reduce heat to medium. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and stir for 30 seconds until fragrant.
  3. Add seasonings: Sprinkle taco seasoning and ranch seasoning over the onions and garlic. Stir constantly for 1 minute to toast the spices.
  4. Add liquids and canned goods: Pour in beef broth, undrained diced tomatoes with green chiles, drained corn, and drained black beans. Stir, scraping the bottom of the pot. Return the browned beef to the pot.
  5. Simmer: Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 10-12 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  6. Add cream cheese: Cut softened cream cheese into small cubes and add to the simmering soup. Stir gently over low heat until fully melted and incorporated, about 3-4 minutes. Do not boil.
  7. Serve: Once cream cheese is fully incorporated, taste and adjust seasoning. Ladle into bowls and add desired toppings.

Notes

For best results, let cream cheese come to room temperature before adding. If soup is too thick, add extra broth; if too thin, simmer longer. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave.

Nutrition

Keywords: taco soup, creamy ranch taco soup, one-pot soup, quick dinner, weeknight dinner, ground beef soup, comfort food

Find it online: https://evabakery.com/easy-one-pot-creamy-ranch-taco-soup-best-quick-dinner/