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Rotel Taco Soup

Rotel taco soup is a hearty Tex-Mex main dish with a bold, slightly spicy Rotel tomato broth, tender beans, and sweet corn. Browned ground beef and ranch-taco seasoning simmer together until thick and flavorful.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 460

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
  • 0.25 cup sour cream
  • 1 tortilla chips
  • 0.25 cup cilantro
  • 0.25 jalapeños

Equipment

  • 1 Dutch oven

Method
 

Brown and aromatics
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the diced onion for 3 minutes, then add the minced garlic and cook for 1 minute.
Build and simmer the soup
  1. 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.
  2. 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.
  3. Taste and season with additional salt if needed, then keep warm for serving.
Serve
  1. 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.