Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot and drain fat. Keep it at medium-high heat until the beef is browned through, with no visible pink.
Build the soup base
- Sauté the onion for 3 minutes. Stir until softened and slightly translucent, then add the garlic and cook 1 minute.
- Add the black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring to a boil. Use high heat and watch for rapid bubbling across the surface.
Simmer and melt the cheese
- Simmer the soup for 10 minutes, then reduce heat to low. Aim for gentle bubbling with a steady simmer.
- Add the cream cheese and Velveeta or American cheese in pieces, then stir until completely melted. Scrape along the bottom and sides until the soup looks smooth and no cheese chunks remain.
- Stir in the heavy cream and simmer for 5 minutes until thick and cheesy. Keep it on low heat and stir occasionally so it thickens without scorching.
Serve
- Serve the taco soup with tortilla chips, jalapeños, and cilantro. Top each bowl just before eating for the crispiest chips.
Notes
For the smoothest cheese melt, cut the cream cheese and Velveeta into small cubes and stir frequently right after adding. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop or microwave, adding a splash of broth if needed to loosen. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use reduced-fat cream cheese and evaporated skim milk-style cream (or light cream) while keeping the same melting method.