Ingredients
Equipment
Method
Brown and build flavor
- Brown the ground beef in a large Dutch oven over medium-high heat, then drain the fat. Keep going until the beef is no longer pink, with visible browned crumbles.
- Sauté the diced onion for 3 minutes. Cook until the onion looks slightly softened and glossy, then add the minced garlic and cook 1 minute.
Simmer the soup
- Add the black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth to the pot. Stir well, then bring the mixture to a boil with steady bubbling.
- Simmer for 10 minutes, then reduce the heat to low. Let it bubble gently while the flavors meld and the soup looks slightly thickened.
Make it creamy
- Add the cubed cream cheese and stir until completely melted. The broth should turn smooth and creamy with no visible cream cheese lumps.
- Stir in the heavy cream, then simmer for 3-4 minutes until heated through. Watch for a consistent creamy texture and a hot, steaming surface.
Serve
- Ladle the soup into bowls. Top with shredded cheddar, sour cream, and crushed tortilla chips, then add jalapeños and cilantro if desired.
Notes
Pro tip: use cubed cream cheese and keep the heat at low while melting so the soup stays smooth. Store leftovers in the fridge up to 3 days; reheat gently on the stove. Freezing is not recommended because dairy can separate after thawing. For a dairy-lite option, swap cream cheese and heavy cream for a lactose-free cream cheese and lactose-free cream (texture may be slightly thinner but still creamy).