Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot over medium-high heat, then drain the fat. Keep it moving until the meat is no longer pink (about 8 to 10 minutes), with browned crumbles visible.
Build the soup base
- Sauté the diced onion for 3 minutes to soften, then add the minced garlic and cook for 1 minute. You should see the onion turn translucent and smell fragrant.
- Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring to a boil. Watch for rapid bubbling across the surface.
Simmer and melt the cheese
- Simmer the soup for 10 minutes, then reduce heat to low. The tomatoes and beans should look thick and cohesive, with gentle bubbles.
- Add the cream cheese and Velveeta/American cheese in pieces, then stir until completely melted. The broth should turn glossy and uniform with no visible cheese chunks.
- Stir in the heavy cream and simmer for 5 minutes until thick and cheesy. The soup should coat the back of a spoon and look creamy, not watery.
Serve
- Serve the taco soup hot with tortilla chips, jalapeños, and cilantro on top. Add chips for crunch and let the toppings contrast with the creamy broth.
Notes
For the smoothest texture, add the cubed cream cheese and Velveeta/American cheese in smaller pieces and keep heat at low once they go in. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, stirring to bring back the creamy consistency. Freezing is not recommended because the creamy cheese mixture can separate when thawed. If you want a lighter option, use low-fat cream cheese and half-and-half instead of heavy cream for a less rich soup.