Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks, then drain the fat.
Sauté aromatics
- Sauté the onion for 3 minutes, then add the minced garlic and cook for 1 minute until fragrant.
Build the soup
- 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 for 10 minutes, then reduce heat to low to prevent sticking.
Melt the cheese and thicken
- Add the cubed cream cheese and cubed Velveeta in pieces, stirring until completely melted and smooth.
- Stir in the heavy cream and simmer for 5 minutes until thick and cheesy, with a glossy, creamy broth.
Serve
- Serve hot topped with tortilla chips, jalapeños, and cilantro.
Notes
For the smoothest cheese melt, keep the heat on low once you add the cream cheese and Velveeta, stirring until each addition disappears before moving on. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave, adding a splash of broth if it thickens too much. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, swap the heavy cream for evaporated milk and use reduced-fat cream cheese (the soup will be slightly less rich but still creamy).