Free: Healthy 5-Ingredient Meals Ebook
Get It NowI’m always looking for new easy soup recipes to add to my rotation, and this easy taco soup recipe with ranch dressing is definitely a winner! I’ve combined my favorite taco seasoning recipe and my go-to ranch dressing recipe to create one of the best taco soup recipes… all with just 5 ingredients, but endless variations and toppings. If you enjoy the flavors in taco salad or taco casserole, make this dish your go-to when you want comfort food in a warm-bowl-of-soup form.
Why You’ll Love This Easy Taco Soup Recipe
- Zesty taco taste
- Balance of spicy and creamy flavors
- Warm and comforting
- Just 5 simple ingredients that are pantry staples
- 20 minutes from stovetop to tabletop
- Naturally healthy, low carb, and gluten free
- Customizable with add-ins and toppings
Taco Soup Ingredients & Substitutions
This section explains how to choose the best ingredients for 5 ingredient taco soup, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Ground Beef – I use 85/15 ground beef, but any kind works. You can also use ground turkey, shredded carne asada, ground chicken, or use shredded chicken for a chicken Mexican soup.
- Taco Seasoning – I like to make my own homemade taco seasoning mix, which includes chili powder, cumin, sea salt, black pepper, smoked paprika, dried oregano, garlic powder, onion powder, and cayenne pepper. You can also buy a store-bought mix. If your spices don’t include salt, add 1 teaspoon of salt per pound of beef when cooking it and adjust to taste at the end as well.
- Broth – I used homemade bone broth for extra nutrition in this taco soup recipe, but you can also use store-bought broth, either regular beef broth, beef bone broth, vegetable broth, or even chicken broth.
- Diced Tomatoes – Use canned diced tomatoes and do not drain. You want the liquid from the cans. Fire roasted tomatoes, diced tomatoes with green chilies, or a jar of salsa would be delicious, too.
- Ranch Dressing – I used homemade ranch dressing (it takes 5 minutes!), but store-bought also works for convenience. If you don’t have any on hand and don’t want to make it, Greek yogurt would work as a substitute, but will have less flavor than using ranch.
Variation: Add beans or corn!
As you can see, the base of this recipe for taco soup is super simple — just 5 ingredients. If you want to make it more hearty, add canned beans or corn in the last 5 minutes of cooking. Black beans are the most popular option, but you could also add pinto beans or kidney beans.
How To Make Taco Soup
This section shows how to make beef taco soup, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Brown beef. In the bottom of a large pot or large Dutch oven over medium-high heat, add beef and cook until no longer pink. Drain if desired.
- Season. Add taco seasoning and 3/4 cup of broth. Simmer until the liquid is mostly gone.
- Simmer. Add more broth, diced tomatoes (with liquid), and more taco seasoning. Stir together. Bring to a gentle boil and then simmer to let the flavors develop.
- Add ranch. Remove the taco soup recipe from heat. Stir in ranch dressing. Garnish with your favorite toppings — ideas below!
Alternate Cooking Methods
- Crock Pot: To make Crock Pot taco soup, just brown the meat the same way as the stove method, and finish in the slow cooker on High for 1-2 hours or on Low for 3-4 hours. Stir in dressing just before serving.
- Instant Pot: For Instant Pot taco soup, brown the beef using the Saute button. Add the taco seasoning and 3/4 cup of broth, and saute until the liquid evaporates. Close the lid, turn the knob to Sealing, and cook on high pressure (using the Manual button) for 5 minutes. Use the quick release, then stir in the ranch dressing, without any heat.
Storage Instructions
- Store: The best way to store taco soup recipes is to allow them to cool completely before pouring into an airtight container. Store in the refrigerator for 3-4 days.
- Meal prep: Prepare the recipe in advance, store in the fridge or freezer, and warm when ready to eat.
- Reheat: Taco soup recipe leftovers can be reheated using the microwave, or on the stovetop over medium heat.
Can You Freeze Taco Soup?
Yes, most taco soup recipes can be frozen for up to 6 months, without any toppings. Thaw in the fridge overnight, or in a bag submerged in cold water, before reheating.
Topping Ideas For Taco Soup Recipes
There are plenty of options for topping taco soup recipes, and I think toppings are the best part! Feel free to add anything you’d put on tacos. Here are a few of my favorite taco toppings:
- Sour cream – Adds a cooling and creamy touch. Making taco soup with ranch dressing already mellows out the heat, but this recipe does have a lot of spicy taco seasoning, so sour cream helps cut the heat more.
- Avocado – Add on its own, or make homemade guacamole for topping.
- Chopped Cilantro – For a fresh and aromatic finish.
- Onions – Finely chopped green, red, or yellow ones would all make great garnishes.
- Peppers – Try sliced jalapenos or fresh chopped bell pepper.
- Tortilla Chips – For a little crunch! You can use regular, or for a healthier option, your own. Sprinkle on top or serve on the side.
- Cheese – I used shredded cheddar cheese, but you could also use Monterey jack or a Mexican blend as well.
- Lime Wedges – A squeeze of lime juice at the end can add more flavor.
What To Serve With Taco Soup
If you add toppings, this taco soup recipe is enough for a one-pot meal all on its own. But if you want to add a little something, try these pairings:
Recommended Tools
- Stock Pot – This stock pot is a great size for large family meals, including this easy taco soup.
- Crock Pot – A ‘set it and forget it’ method of cooking that delivers rich and developed flavors that only happen with long cook times.
- Instant Pot – This appliance pulls double duty as both a slow cooker and pressure cooker. You can use either function with this taco soup recipe.
- Meat Chopper – My favorite tool for breaking up ground beef when browning.
Easy Taco Soup Recipe (5 Ingredients!)
A 20-minute easy taco soup recipe with just 5 simple ingredients like ground beef, taco seasoning, tomatoes, and ranch. Endless topping ideas!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In the bottom of a large pot over medium-high heat, brown the ground beef for about 7-10 minutes, until no longer pink. Drain if desired.
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Add 2 tablespoons (28 g) taco seasoning (2/3 of the total amount) and 3/4 cup (177 mL) of broth. Simmer for a couple of minutes, until the liquid is mostly gone.
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Add the remaining broth, diced tomatoes (with liquid), and remaining tablespoon of taco seasoning. Stir together. Bring to a gentle boil and simmer for about 8-10 minutes.
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Remove from heat. Wait 2 minutes, then stir in the ranch dressing. If desired, garnish with shredded cheddar cheese and cilantro.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
112 Comments
Megan Bowes
0I’ve made this soup a number of times. It is really good. I made it again today for my mother and she loved it! This is definitely one of my faves.
Chelsie
0Love this meal!!!! We did a 1.5x batch and added a couple diced bell peppers! Served with an air fried low carb tortilla, cut up into chips!
Susan
0Delicious! My husband loved this soup. I had to keep him from eating the whole thing. Will definitely be making this again. I used the homemade taco seasoning and the homemade ranch dressing. Best ranch dressing I have ever tasted! I did add a little leftover salsa.
Shree
0This was great. I kicked up the heat and used hot ground pork Will be making it again.
sue y.
0my mom use to make taco soup, she added a can of corn and when you went to serve it, she would use ranch dorito’s she just didn’t make enough lol
Lindsay Reid
0Really great for keto, very filling!
Lex
0I made this for the first time last week. OMG. So tasty! Reheats and microwaves beautifully. This is definitely in my regular rotation. I love soup to begin with, and I love tacos. When I saw the recipe I said I just gotta try it. Great combo and keto too! Win all around!
Dime
0Not bad!! I wanted to love this recipe but the ranch was way overpowering. I also added an onion and more spices/broth once I realized it tasted like ranch. It reheated well.
Beth Jackson
0OMG!! Best soup ever said my non-keto husband! I agree. This is a delicious and flavorful soup. I used taco seasoning and ranch dressing I had on hand and it was still fantastic. Next time, I will make Maya’s taco seasoning and ranch dressing, I am sure that will kick up the yum on thus already yummy soup. Don’t wait, make it tonight!! I topped with half a low carb tortilla that I cut into strips and cilantro and cheese. Leftovers, I topped with cheese, cilantro, and avocado.
Bettye
0I add diced onion & celery and any other vegetable I have around and it makes a nice hearty soup that fills you up.
Caroline
0Tasted good but far too broth-y for my liking. I sautéd a small yellow onion before adding the ground beef to add a little more texture. Also garnished with green onions, a squeeze of lime juice, cheddar cheese and 1/4 small avocado. Turned out yummy but next time I’ll cut the broth amount in half, and maybe try veg broth vs beef broth.
Madaline Hernandez
0I make your taco casserole at least a once or twice a month, so I always have your taco seasoning on hand. It’s a huge hit. It was on tap for tonight with ground chicken because that’s what I had on hand, but I just didn’t feel like cooking. A taco soup felt easier while still accomplishing the flavor I was looking for & was overjoyed to see your website pop up on the search. All of the recipes I’ve tried from you are winners.
I doubled this with ground chicken & chicken broth because it was in hand & used tessamae’s ranch. Cooked in the instant pot & it was a winner even with my picky children. Thank god I doubled the batch too, I’m sure just 1 portion wouldn’t have been enough it’s already have gone between 3 kids & 3 adults.
Thanks again.
Kay Jepsen
0Thank you for such great ideas and your flexibility in providing your recipes
Lacie
0This taco soup was delicious! I get a little nervous trying new things because my husband is sort of picky and is not on keto so I try to make things we can both eat and enjoy! He loved the soup, so it was a win!
Judy C.
0I have some homemade chipotle ranch dressing I need to use up…..guess where it’s going?!? Nice to see a Taco Soup recipe that doesn’t use cream cheese or is cream based. While I love the richness of those recipes, they are too rich for some of my non-Keto family, so I can’t wait to try your lighter version. I might even try a chicken version with shredded chicken after I try the original recipe. I love your recipes, they are always delicious and easy.! Thanks for all you do, Maya!
Maya | Wholesome Yum
0Thank you so much, Judy! Please come back and leave a review once you make it. 🙂
Deb Sullivan
0So, so yummy!!
Paula
0Can you please help…..I am very sensitive to salt, and as you know, salt is in EVERYTHING! I do make my own taco seasoning but would like to know if you include the sodium count in your recipes.
Wholesome Yum A
0Hi Paula, you can find other nutritional information below the recipe card, but this doesn’t include sodium. I’d recommend checking the USDA Food Database or use your favorite macro calculator.
Jennifer
0Since I am on the ketogenic plan I added a block of full fat cream cheese which added a creamy texture and a great flavor. Thanks for the recipe!
Angi
0I made way too much Taco meat and was looking for something to do with it–this looks perfect! And so simple! And definitely something hubby will love–he finally decided to keto with me!
Carmon
0I am planning on making this, but can we add dry ranch seasoning, to avoid the curdling?
Wholesome Yum
0Hi Carmon, it might taste spicier without the creaminess of the dressing, but you could do that!
Kathleen Decker-Stewart
0Made this taco soup and it was delicious! I’m low sodium so I only used one can of diced tomatoes and added green chilis. It was spicy without being painful and very flavorful. My husband loved it too!
Jana
0Is there a way to replace the diced tomatoes with tomato sauce/paste? Not a fan of chunky tomatoes. Thanks!
Maya | Wholesome Yum
0Hi Jana, I haven’t tried that but I’m sure you could.
Justine Berta
0What if I have leftovers? Can I reheat with the ranch dressing or will it curdle?
Wholesome Yum
0Hi Justine, it should be fine if you reheat it gently.
Brit
0Quick easy and delicious, made with your taco seasoning and ranch dressing recipes. Thank you so much, I’ll be trying lots of your recipes!
Sonya Lucas-Roberts
0I plan on making this again soon. Sounds yummy!
Karen Kelly
0This is so full of flavor and has all the goodies my family loves. It is super easy to make on a weeknight too. Maybe I’ll make a double batch next time and stash some in the fridge!
Kelly Anthony
0This low carb taco soup will be perfect for busy weeknights when I don’t have time to do much prep work. Thanks for sharing this easy recipe!
Tara
0I love how easily this soup comes together! It looks so warm and comforting for this time of year.
Lucy Parissi
0This is perfect for busy weeknights – just the kind of soup my family looks forward to. Thanks for this recipe.
Rae
0This soup is delicious and perfect for cold, wet weather. Ingredients I almost always have on hand, too.
Kim
0I love your recipes and am especially thankful for the ability to change the serving size. This makes cooking for a small OR large group super simple.
Dan
0I had a desire for a low carb taco flavored dish and went to my go-to website: Wholesomeyum! And Maya did not disappoint! With our chilly weather this Taco Soup recipe sounded good but was GREAT! Thanks again!
Patricia Swenson
0I usually chop up and add some zucchini and yellow squash to my soup!
Fabel
0Wonderful recipe. Added some onions and peppers. 🙂
Kay
0Where are your nutrient facts??? A MUST for keto….
Maya | Wholesome Yum
0Hi Kay, The nutrition info is on the recipe card above.
Marcella Rice
0PS: My granddaughter and I did not see the taco soup recipe was for 8-eight people until we had started making it. Considering A LOT of people follow this WOE by themselves, it would be more appropriate to make recipes for Less than 8 people. I know we can change the amount of the ingredients–but who would think a recipe was for eight people!!!
Maya | Wholesome Yum
0Thank you for the feedback, Marcella. I’ll keep that in mind. You can easily store leftovers of this soup, though, or adjust the servings on the recipe card, like you mentioned.
Kelley
0That may be true for some regarding servings, however I have a husband and 4 teenage boys to feed. I always look for recipes that feed at least 6, then I double it. My boys always go back for seconds. I even doubled your recipe it was delicious just as is! Thanks for sharing
Jamie
0I thank you for already having a serving size so large. It suits me just fine and I don’t half to try to double it like most recipes
Marcella Rice
0If I add the ranch to the cooled soup how do I reheat it w/o curdling the ranch?
Maya | Wholesome Yum
0Hi Marcella, It should be fine as long as you reheat over low heat. Otherwise if you want to be on the safe side, you can store without the ranch and add that only before serving.
Erin
0Hi. I followed the directions exactly and my soup looks like it curdled right after poring my dressing in. What should be done differently?
Wholesome Yum M
0Hi Erin, Did you turn off the heat and let the soup cool slightly before adding the dressing? It sounds like it was too hot when the dressing was added.
Patricia
0I JUST WANT YOU TO KNOW YOU ARE A BLESSING TO THE KETO WORLD! I enjoy your recipes so much, thank you keep them coming! Patricia
Maya | Wholesome Yum
0Thank you so much, Patricia! It means a lot to hear that!
MaudeM
0What’s the nutritional breakdown?
Maya | Wholesome Yum
0The nutrition info is on the recipe card above!
Chef William
0Now you have touched my heart, I have always enjoyed taco soup but when your recipe only calls for 5 ingredients it is a winner in my book. Living in Mexico I do keep taco seasoning in the house at all times. I will need to make the ranch dressing but salads make up a large part of my keto based meals so that is no problem. Thanks for sharing another great recipe.
Maya | Wholesome Yum
0I am so happy you liked the soup, William! Have a great day!
Felicia
0HI! I would like to try this in the Crock Pot for ease. Can you substitute liquid ranch dressing for package ranch dressing and add all ingredients at once after you sauté the meat?
Maya | Wholesome Yum
0Hi Felicia, You could try that, but I found the flavor of the meat to be better when sauteing it with the seasoning first. Also, package ranch dressing mix has maltodextrin (sugar) and starch (in addition to MSG), so if you’re low carb I don’t recommend it. It would work from just a recipe standpoint, though.
Vicki
0My first of your recipes. OMG! Yum. Thx
Maya | Wholesome Yum
0I am so happy to hear that, Vicki! Thanks for stopping by!
Sandra Lee
0made this today ..it was great I combined it with the chia bread that I made Friday because it reminded me of corn bread they complemented each other well. thanks for such great recipes
Maya | Wholesome Yum
0That’s a great idea, Sandra Lee! Thanks for stopping by!
Debi
0Hi Maya,
Just curious if you can make the taco soup without the ranch dressing, I can’t eat Mayonnaise. I really want to try this recipe because I love soup in the winter.
Maya | Wholesome Yum
0Hi Debi, You can, but it would be very spicy without the creamy ranch mellowing it out, and a it less flavorful without the ranch spices. You can try making this ranch recipe with sour cream only (swap the mayo for more sour cream), which would be ok if you’re putting it in this soup.
karen griffin
0I make my own ranch with buttermilk, mayo and sour cream, with a little oregano, little parsley, more (equal amount)of garlic and onion powder. Just leave out the mayo and add to the sour cream and you could even add a teaspoon of vinegar to the sour cream instead of the using buttermilk.
Maya | Wholesome Yum
0Thanks for sharing with us, Karen!
Angèle
0This soup is just SO good!!! I have done it many times now and all the family members absolutely LOVE it!!! Thanks for the recipe!!
Maya | Wholesome Yum
0Yay! I am so happy you liked it, Angele!
Natalie
0I love eating soup when I’m sick and now, it’s the time.
Have some spots in my mouth until that I cannot bite or eat normally because it’s so painful.
This soup looks really warm and delicious!!
Maya | Wholesome Yum
0Thank you, Natalie. Hope you feel better soon and can try the soup!
Nancy
0The soup turned out really good. I do think I broke up my hambuger meat too small, but my husband (who is not on the diet) and I both enjoyed it.
Maya | Wholesome Yum
0Thank you, Nancy! I’m glad you and your husband liked it.
Robin
0Does this Taco Soup freeze well?
Maya | Wholesome Yum
0Hi Robin, You should be able to freeze it. To be on the safe side I’d probably wait to add the ranch dressing until after thawing and reheating.
Eliza F
0Hello from Hopkins, Minne-SNOW-ta!! You’re right, a winter soup is perfect for April right now. I’m wondering about slow cooking or pressure cooking: Do you need to adjust the liquid for either of these, and how long do you cook it? I recently bought a new pressure cooker with slow cooking and all kinds of other functions, so I’m having fun playing with it! Thanks for all your great recipes; I keep thinking I’m tired of looking at new recipes, then I get another email from Wholesome Yum, and I’m intrigued again! I love your website 🙂
Maya | Wholesome Yum
0Hi Eliza, Great to meet someone nearby! You don’t need to adjust the liquid for the slow cooker or pressure cooker. Just don’t add the ranch until after cooking. I really appreciate your kind words and that you are loving the recipes. Please let me know how it goes if you make this!
Anthony Leon
0I’d like to know, if the keto good for you, then why is it so high fat, like 24g fat? I don’t get it, but it has a lot of protein. Just confused. Thank you.
Maya | Wholesome Yum
0Hi Anthony, Numerous studies have shown that any past recommendations for lowering fat are a myth, and a low carb way of eating has so many benefits. So, I’m not concerned about fat content at all. I’m not sure what you are asking about the protein. I’ll be posting a keto guide on the site soon and hope that will help answer some of your questions. Please let me know if you try the soup!