Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot, breaking it up as it cooks, then drain the fat. Cook until the beef is browned with no pink remaining, about 5 to 7 minutes.
Sauté aromatics
- Sauté the diced onion for 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Build the soup
- Add the drained black beans, drained corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth to the pot, then bring everything to a boil. You should see steady bubbling across the surface.
- Reduce the heat to low and simmer for 10 minutes. The soup should look slightly thickened and cohesive with visible beans and corn.
Make it creamy and cheesy
- Add the cubed cream cheese and cubed Velveeta in pieces, then stir until completely melted. Continue stirring until the broth is smooth with no cheese lumps.
- Stir in the heavy cream and simmer for 5 minutes until thick and cheesy. Keep it at a gentle simmer with a glossy, creamy texture.
Serve
- Ladle the taco soup into bowls and top with tortilla chips, jalapeños, and cilantro. Serve immediately while the cheese broth is hot.
Notes
Pro tip: cube the cream cheese and Velveeta so they melt quickly and evenly—stir slowly but consistently to avoid lumps. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave, thinning with a splash of broth if needed. Freeze yes (up to 3 months), though the texture may be slightly softer after thawing. For a lighter option, use reduced-fat cream cheese and half-and-half in place of heavy cream.