Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot over medium-high heat, then drain off excess fat.
Sauté aromatics
- Sauté the onion for 3 minutes over medium heat until softened, then add the minced garlic and cook 1 minute.
Simmer the soup
- Add the Rotel diced tomatoes, black beans, pinto beans, corn, taco seasoning, ranch dressing mix, and beef broth; stir to combine.
- Bring the mixture to a boil, reduce heat to low, and simmer for 15-20 minutes until the flavors meld and the broth looks slightly thickened.
- Season with additional salt if needed, then stir and turn off the heat.
Serve
- Ladle the soup into bowls and top with shredded cheddar, sour cream, tortilla chips, cilantro, and jalapeños.
Notes
Pro tip: drain beef well before adding the liquids so the broth stays rich, not greasy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on the stove over medium until hot. Freezing is fine up to 2 months, but add tortilla chips and sour cream after reheating for best texture. For a lighter option, use lean ground beef (or swap in ground turkey) and consider reduced-fat cheddar.