Stovetop Taco Soup with Ranch Dressing 

My easy stovetop taco soup with ranch dressing comes together is just 30 minutes. This 6 can taco soup recipe uses Ro-Tel, Chili Beans, and Corn, maximizing flavor and minimizing time spent in the kitchen.

Easy, delicious, and full of flavor. Make sure you have a big soup pot on hand because this recipe make a lot of soup – so be ready for delicious leftovers! Every spoonful is loaded with beef, beans, and corn. It’s a pretty chunky soup (which I love) but if you prefer something more smooth, use an immersion blender for a velvety finish – like with my creamy tomato tortellini soup.

What Ground Beef to Use? 

I use lean ground beef (such as 85/15 or 90/10), but you could even use extra leaf if you are feeling healthy. Lean beef renders less fat, reducing grease in the final soup while still delivering flavor. After browning, drain excess fat to avoid a greasy texture (pay special attention to this if you are not using lean beef).

For more ground beef recipes, don’t miss out on my Basic Lasagna Recipe with Ground Beef and Texas Ground Beef Casserole (nothing beats the classics). 

What Beans to Use? 

I basically always use canned chili beans—they’re already seasoned and ready to use!

If using dried beans, soak overnight and boil until tender before adding to the soup; however, they won’t replicate the seasoned flavor of canned chili beans. Canned chili and pinto beans are ideal here to match the original recipe’s taste and timing.

I use these same canned pinto beans in my instant pot pinto beans and ham recipe (or the crock pot pinto beans alternative).

Easy Taco Soup with Ranch Top Tips!

• Don’t skip draining the beef—excess fat will make the soup oily.
• Do not drain the cans (beans, corn, Ro-Tel); the liquid adds depth to the broth.
• Simmer gently, not on high—this allows flavors to blend without over-reducing and the bottom burning to the pan.

How to Make Taco Soup Recipe on Stovetop 

1. Brown the beef until fully cooked; drain excess fat. 
2. Add taco seasoning and all canned ingredients—beans, corn, Ro-Tel—undrained.
3. Stir in taco and ranch seasoning packets for instant flavor.
4. Simmer uncovered for about 30 minutes, stirring occasionally.
5. Serve hot with optional toppings.

Serving Suggestions for Taco Soup 

You can use anything you like as toppings for your taco soup, but these are the things I personally enjoy: 

• Tortilla Chips
• Cilantro
• Sour Cream
• Shredded Cheddar Cheese
• Jalapeno Slices
• Green Onions
• Olives
• Avocado Slices

Storage Instructions for Taco Soup with Ranch Dressing

If your soup pot has a lid you can store it in the refrigerator. Just let soup and pot cool down before putting it in the refrigerator.  If not, then store soup in a container with a lid and store in the refrigerator for up to 2 days.

I love freezing this taco soup for when I need a quick dinner and little effort. Let soup cool completely. Transfer to airtight freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat until hot.