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Rotel Taco Soup

Rotel taco soup is a quick Tex-Mex main dish with a bold, slightly spicy tomato broth simmered with seasoned ground beef, beans, and corn. It’s easy to make in one pot and finishes with creamy sour cream and melty cheddar.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb ground beef
  • 1 onion
  • 3 garlic
  • 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
Toppings
  • 0.5 cup shredded cheddar
  • 0.5 cup sour cream
  • 0.5 cup tortilla chips
  • 0.25 cup cilantro
  • 0.25 cup jalapeños

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot, then drain the fat.
  2. Sauté the onion for 3 minutes, then add the garlic and cook for 1 minute.
  3. Add the Rotel, black beans, pinto beans, corn, taco seasoning, ranch dressing mix, and beef broth, then stir to combine.
  4. Bring the mixture to a boil, then reduce heat to a simmer and cook for 15-20 minutes, stirring occasionally.
  5. Taste and season with additional salt if needed.
Serve
  1. Ladle the soup into bowls and top with shredded cheddar, sour cream, tortilla chips, cilantro, and jalapeños.

Notes

Pro tip: simmer uncovered just until the flavors meld—this keeps the broth thick and the ingredients distinct. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (add tortilla chips after reheating for crunch). For a lighter option, use 93% lean ground beef and swap sour cream for plain Greek yogurt.