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Cheesy Taco Soup

Cheesy taco soup made with browned ground beef, simmered beans and tomatoes, and two-step melty cheese (Velveeta and shredded cheddar) for a thick, spoonable broth. Finished with jalapeños and tortilla chips for a crunchy, Tex-Mex topping.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Taco Soup Base
  • 1 lb ground beef
  • 1 onion, diced
  • 3 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
  • 0.5 tortilla chips and jalapeños for topping for serving; amounts to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté onion for 3 minutes over medium heat, then add garlic and cook for 1 minute.
  3. Add black beans, corn, both tomatoes, both seasoning packets, and beef broth, then bring to a boil.
  4. Simmer for 10 minutes, then reduce heat to low.
Melt the cheese and finish
  1. Add Velveeta in chunks and stir constantly until completely melted.
  2. Stir in shredded cheddar and simmer on low for 5 minutes.
  3. Serve immediately with tortilla chips and jalapeños.

Notes

For best thickness, keep the heat at low once the cheeses go in so they melt smoothly without separating. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of beef broth if needed. Freezing is not recommended because the cheese broth can change texture after thawing. For a lighter option, use lean ground beef and swap cheddar to a reduced-fat version if desired.