Dr Pepper Taco Soup
Indulge in the bold and unexpected flavors of Dr Pepper Taco Soup, a hearty, flavor-packed recipe that transforms everyday ingredients into a comforting, crowd-pleasing meal. This one-pot wonder combines seasoned ground beef, zesty taco and ranch spices, and pantry staples like beans, corn, and tomatoes. The star ingredient, a splash of Dr Pepper, adds a subtle, sweet complexity that pairs perfectly with savory beef broth. Ready in just 40 minutes, this quick and easy soup is ideal for busy weeknights or when you need a satisfying dish to warm you up. Garnish with shredded cheddar, a dollop of sour cream, and fresh green onions for the ultimate finishing touches. Perfect for fans of Tex-Mex flavors who crave a delicious twist on traditional taco soup!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 2 cloves minced garlic
- 1 packet taco seasoning mix
- 1 packet ranch seasoning mix
- 14.5 ounces canned diced tomatoes
- 15 ounces canned corn, drained
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned pinto beans, rinsed and drained
- 1 cup Dr Pepper
- 2 cups beef broth
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup sour cream (optional, for garnish)
- 0.25 cup sliced green onions (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the ground beef to the pot and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain excess fat if needed.
Stir in the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 3-4 minutes.
Sprinkle the taco seasoning and ranch seasoning over the beef mixture, stirring to combine and coat the meat evenly.
Add the canned diced tomatoes (with their juices), drained corn, black beans, and pinto beans to the pot.
Pour in the Dr Pepper and beef broth, stirring everything together. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally.
Taste and adjust seasonings if needed.
Serve the soup hot, topped with shredded cheddar cheese, a dollop of sour cream, and sliced green onions, if desired.
Nutrition Facts
Calories |
3345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.7 g | 224% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 9288 mg | 404% | |
| Total Carbohydrate | 285.4 g | 104% | |
| Dietary Fiber | 64.1 g | 229% | |
| Total Sugars | 69.6 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1460 mg | 112% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 5489 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
