Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks; drain off excess fat. You should see browned crumbles with no large pink spots.
Sauté aromatics
- Sauté the onion for 3 minutes in the same pot over medium heat until softened and translucent, then add the garlic and cook for 1 minute. The garlic should be fragrant without browning.
Build the soup
- Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth; bring to a boil. Watch for steady bubbling across the surface.
- Simmer for 10 minutes on low to let the flavors meld, then reduce heat to low. The soup should be gently bubbling, not boiling hard.
Melt the cheese and thicken
- Add cream cheese and Velveeta/American cheese in pieces, stirring until completely melted. The broth should turn smooth and uniform with no visible cheese lumps.
- Stir in the heavy cream and simmer for 5 minutes on low until thick and cheesy. You should see the soup cling slightly to a spoon.
Serve
- Serve the taco soup hot with tortilla chips, jalapeños, and cilantro on top. Add toppings right before eating for the best crunch and fresh flavor.
Notes
For the smoothest melt, add the cream cheese and Velveeta in cubes directly to the simmering soup and stir until no streaks remain. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove or microwave, adding a splash of broth or water if it thickens too much. Freezing is not ideal because the cheese base can break when thawed, but you can freeze if needed and reheat slowly while stirring. For a lighter option, use reduced-fat cream cheese and light Velveeta/American-style cheese (texture will be slightly less rich).