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Cheesy Taco Soup

Cheesy taco soup with a thick, velveeta-melted broth, tender beans, and corn, simmered until rich and spoonable. Ground beef, Rotel, and ranch-and-taco seasonings create a Tex-Mex flavor base, finished with melted cheddar for a creamy top.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Cheesy taco soup base
  • 1 lb ground beef
  • 1 onion
  • 3 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 the beef and build flavor
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the diced onion for 3 minutes, then add the minced garlic and cook for 1 minute, stirring to prevent sticking.
Simmer the soup
  1. Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth; bring the mixture to a boil.
  2. Simmer for 10 minutes, then reduce the heat to low.
Melt the cheese and finish
  1. Add Velveeta in chunks and stir constantly until completely melted on low heat.
  2. Stir in the shredded cheddar and simmer on low for 5 minutes, until the cheese is fully incorporated.
Serve
  1. Serve immediately with tortilla chips standing upright in the soup and top with jalapeño slices.

Notes

Pro tip: keep the heat on low once the cheese goes in, so the Velveeta and cheddar melt smoothly instead of separating. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove over low heat. Freezing is not recommended because the cheese can change texture after thawing. For a dairy-reduced swap, use a reduced-fat processed cheese alternative for the Velveeta and keep cheddar as is.