Ingredients
Equipment
Method
Brown and sauté
- Brown the ground beef in a large pot, then drain the fat.
- Sauté the onion for 3 minutes, then add the minced garlic and cook for 1 minute.
Simmer the soup
- Add both cans of Rotel, drained black beans, drained pinto beans, drained corn, taco seasoning, ranch dressing mix, and beef broth to the pot, then stir to combine.
- Bring the soup to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally until thickened slightly.
- Taste and season with additional salt if needed, adding a small amount at a time.
Serve
- Ladle the soup into bowls and top each serving with shredded cheddar, sour cream, tortilla chips, cilantro, and jalapeños.
Notes
Pro tip: drain the beef well so the soup stays flavorful but not greasy. Refrigerate in an airtight container for up to 4 days; reheat on the stove or microwave until hot. Freezing is yes—freeze portions up to 3 months, then thaw and reheat; add chips fresh for best crunch. If you want less heat, use mild Rotel or omit jalapeños and choose regular diced tomatoes.