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Cheesy Taco Soup

Cheesy taco soup made with browned ground beef, beans, corn, and Rotel, then finished with Velveeta and cheddar for a thick, melty broth. Simmered until cohesive and served with tortilla chips and jalapeños for crunch and heat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Taco Soup
  • 1 lb ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 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 ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté onion for 3 minutes, then add garlic and cook for 1 minute.
Simmer the soup base
  1. Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring the mixture to a boil.
  2. Simmer for 10 minutes, then reduce the heat to low.
Melt the cheese
  1. Add Velveeta in chunks and stir constantly until completely melted.
  2. Stir in shredded cheddar and simmer on low for 5 minutes.
Serve
  1. Serve immediately topped with tortilla chips and jalapeños.

Notes

Pro tip: keep the heat on low while melting Velveeta and cheddar so the cheese stays smooth instead of grainy. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because the cheese can separate when thawed. For a lighter option, use reduced-fat shredded cheddar and a smaller amount of Velveeta (or swap Velveeta for part-skim cheese) while keeping the simmer low.