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Cheesy Taco Soup

Cheesy taco soup with seasoned beef, beans, and corn simmered into a thick, melty cheese broth. Velveeta and shredded cheddar melt in for a creamy texture that clings to every spoonful.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Taco Soup Base
  • 1 lb ground beef
  • 1 onion
  • 3 cloves garlic
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) corn drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef broth
  • 1 block (16 oz) Velveeta cubed
  • 1 cup shredded cheddar
  • 1 tortilla chips for topping
  • 1 jalapeños for topping

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 black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring the mixture to a boil.
Simmer and melt the cheese
  1. Simmer for 10 minutes, then reduce heat to low.
  2. Add the Velveeta in chunks and stir constantly until completely melted.
  3. Stir in the shredded cheddar, then simmer on low for 5 minutes.
Serve
  1. Serve immediately with tortilla chips and jalapeños on top.

Notes

Pro tip: keep the heat at low once the Velveeta goes in so the cheese melts smoothly instead of scorching. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop over low heat. Freezing is not recommended because the cheese can separate. For a lighter option, use reduced-fat cheddar and a reduced-sodium ranch mix if you want less sodium.