Best 4 Rotel Ranch Taco Soup Recipes

ROTEL & RANCH TACO SOUP

Steps:

• Brown hamburger meat then drain.
• Add taco seasoning and ranch dressing mix, mix thoroughly.
• Then add hominy, pinto beans, cream corn and Rotel tomatoes, stir together.
• Simmer over low heat till bubbly.
• Serve with tortilla chips and cheddar cheese.

CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®

Steps:

• Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
• Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.

EASY TACO SOUP WITH RANCH

Steps:

• In your soup pot cook the ground beef and chopped onion until no longer pink. Drain
• Stir in taco seasoning.
• Add remaining ingredients and mix well.
• Bring soup to a boil then reduce heat to a simmer.
• Simmer uncovered for about 20 minutes or until heated through.
• Serve with suggested garnishes listed above.

WHITE BEAN CHICKEN CHILI

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.