Ingredients
Equipment
Method
Brown and aromatics
- Brown the ground beef in a large pot over medium-high heat, then drain the fat.
- Sauté the diced onion for 3 minutes, then add the minced garlic and cook for 1 minute.
Build and simmer the soup
- Add both cans of Rotel, black beans, pinto beans, corn, taco seasoning, ranch dressing mix, and beef broth to the pot, then stir to combine.
- Bring to a boil, then reduce to a gentle simmer and cook for 15-20 minutes until the flavors meld and the broth looks slightly thickened.
- Taste and season with additional salt if needed, then keep warm for serving.
Serve
- Ladle the soup into bowls and top each with shredded cheddar, sour cream, tortilla chips, cilantro, and jalapeños.
Notes
Pro tip: use the full two cans of Rotel so the soup gets its signature bold, slightly spicy flavor. Refrigerate leftovers in an airtight container for up to 4 days; reheat on the stove or microwave until hot. Freezing is not recommended because the beans and corn can soften and the texture may be grainy after thawing. For a lighter option, use lean ground beef (90% lean) and swap in low-fat ranch dressing mix if available.
