20 Steps to Foolproof Taco Soup with Ranch Packet

Dice 1 medium onion (about 150 g / 5 oz) into small, even pieces and mince 2 garlic cloves. Drain and rinse the black beans and pinto beans (425 g / 15 oz each) in a colander so they're ready to go straight in later.

Set a large, heavy-bottomed pot or Dutch oven over medium-high heat for 1-2 minutes until hot. No oil is needed at this stage, since the ground beef will release its own fat as it browns.

Add 450 g (1 lb) lean ground beef to the hot pot, breaking it into small crumbles with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until no pink remains and the edges look deeply browned.

Add the diced onion to the beef and cook for 3-4 minutes until translucent and starting to soften. Stir in the minced garlic for the final 30 seconds, just until it smells fragrant rather than raw.

Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind for flavour. Draining now keeps the finished soup from looking greasy on top and lets the seasoning cling to the meat instead of sliding off.

Sprinkle the 35 g (1.25 oz) packet of taco seasoning directly over the beef and onion. Stir constantly for 30-60 seconds so the spices toast slightly in the residual fat, which wakes up their flavour before any liquid goes in.

Add the 28 g (1 oz) packet of ranch dressing seasoning and stir until every piece of beef is coated in the tangy, herby mix. This is the step that gives taco soup with ranch packet its signature creamy, savoury edge, so don't skip it.

Pour in both 400 g (14.5 oz) cans of diced tomatoes with their juices, plus the 280 g (10 oz) can of diced tomatoes with green chillies. Scrape the bottom of the pot with your spoon to lift any browned bits, which dissolve into the broth for extra depth.

Stir in the drained black beans and pinto beans (425 g / 15 oz each). Both hold their shape well during a long simmer, giving the soup its classic hearty, chilli-like texture.

Add the 400 g (15.25 oz) tin of drained sweetcorn kernels. The corn adds small pops of sweetness that balance the smoky, spiced broth.

Add 720 ml (3 cups) beef stock or water, adjusting to your preferred thickness — use closer to 600 ml (2 1/2 cups) for a chunkier, stew-like soup. Stir well so everything combines into one pot.

Increase the heat to high and bring the soup to a rolling boil, uncovered, which takes about 5-7 minutes. Watch for steady bubbles breaking across the entire surface, not just around the edges.

Once boiling, immediately reduce the heat to medium-low so the soup holds a gentle simmer rather than a hard boil. A hard boil for too long can break the beans down and cloud the broth.

Let the soup simmer uncovered for 20-25 minutes, stirring every 5 minutes or so to prevent sticking. The broth will reduce slightly and deepen to a rich red-orange colour as the flavours meld.

After 20 minutes, check the soup's thickness by coating the back of a spoon. If it's thicker than you like, stir in another 120-180 ml (1/2-3/4 cup) of stock or water and simmer for 5 more minutes.

Taste the broth and add salt, black pepper, or a pinch of chilli flakes if it needs more punch. Because taco and ranch packets vary by brand, this is where you dial the flavour in to your own taste.

Turn off the heat and let the soup sit, covered, for 5 minutes before serving. This short rest lets the seasoning fully settle into the broth and gives the beans time to finish absorbing flavour.

Divide the soup evenly among 6 bowls, giving each portion a good mix of beef, beans, corn and broth. Use a slotted spoon first if you prefer a chunkier bowl, then top up with broth to taste.

Finish each bowl with a small handful of shredded cheddar (about 20 g / 3/4 oz per bowl), a dollop of soured cream, and a scattering of chopped fresh coriander. Let the cheese melt slightly into the hot broth for 1-2 minutes before serving.

Serve the taco soup hot with tortilla chips, cornbread, or warm flour tortillas alongside for scooping. It's best enjoyed fresh off the stove, though leftovers reheat beautifully the next day.