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Rotel Taco Soup

Rotel taco soup with ground beef and beans in a bold, slightly spicy tomato broth. Simmered until flavorful, then finished with cheddar, sour cream, and tortilla chips for a hearty Tex-Mex main dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef
  • 1 onion diced
  • 3 cloves 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
  • 1 salt add if needed
Toppings
  • 0.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 1 tortilla chips
  • 0.25 cup cilantro
  • 0.25 jalapeños

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot, then drain the fat.
  2. Leave the browned beef in the pot for the next step so onion can sauté right in the drippings.
Sauté aromatics
  1. Sauté the diced onion for 3 minutes, stirring until softened and fragrant.
  2. Add the minced garlic and cook for 1 minute, keeping it moving so it doesn’t brown.
Simmer the soup
  1. Add both cans of Rotel, drained black beans, drained pinto beans, drained corn, taco seasoning, ranch dressing mix, and beef broth, then stir to combine.
  2. Bring the mixture to a boil, then reduce heat to a simmer and cook 15-20 minutes, stirring occasionally until the flavors meld.
  3. Taste and season with additional salt if needed.
Serve with toppings
  1. Ladle the soup into bowls and top with shredded cheddar, sour cream, and tortilla chips.
  2. Finish with cilantro and jalapeños, then serve hot.

Notes

For best flavor, let the soup simmer until slightly thickened and the onions taste mellow; you can make it ahead and refrigerate up to 4 days, then reheat gently on the stovetop. Freezing is yes—freeze in portions up to 3 months and thaw in the fridge before reheating. For a lighter option, use lean ground beef or substitute half the beef with extra beans to reduce fat while keeping the hearty texture.