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Rotel Taco Soup

Rotel taco soup combines ground beef, beans, corn, and Ro*Tel in a seasoned broth simmered on the stovetop. It’s a hearty, chunky soup with browned beef and a gentle kick from diced tomatoes and green chiles.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch seasoning
  • 1 can (10 oz) Ro*Tel diced tomatoes and green chiles undrained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15 oz) whole-kernel corn drained
  • 4 cups beef broth

Method
 

  1. Heat the vegetable oil in a 6-quart pot over medium heat.
  2. Add the ground beef and onion and cook for 7 to 9 minutes, breaking up the beef, until browned and the beef reaches 160°F; drain excess fat if needed.
  3. Stir in the garlic, taco seasoning, and ranch seasoning and cook for 30 seconds.
  4. Add the Ro*Tel, black beans, pinto beans, corn, and beef broth, then bring the soup to a boil over medium-high heat.
  5. Reduce the heat to maintain a gentle simmer and cook uncovered for 20 minutes, stirring occasionally.

Notes

For the best texture, break the beef into small crumbles as it browns. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. Ground turkey can replace the beef for a leaner option.