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Cheesy Taco Soup

Cheesy taco soup made with browned ground beef, beans, corn, and Rotel, then simmered until thick and rich with Velveeta and cheddar. Great for a quick Tex-Mex dinner because the cheese melts into the broth for a creamy, spoonable texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Taco Soup Base
  • 1 lb ground beef
  • 1 onion
  • 3 garlic
  • 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 for topping
  • 0.25 jalapeños for topping

Equipment

  • 1 Dutch oven

Method
 

Brown and Sauté
  1. Brown the ground beef in a large pot, then drain the fat.
  2. Sauté the onion for 3 minutes, then add the garlic and cook 1 minute.
Simmer the Soup
  1. Add the black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring to a boil.
  2. Simmer for 10 minutes, then reduce heat to low.
Melt the Cheeses
  1. Add the Velveeta in chunks and stir constantly until completely melted.
  2. Stir in the shredded cheddar and simmer on low for 5 minutes.
Serve
  1. Serve immediately with tortilla chips and jalapeños on top.

Notes

For best melt, keep the heat at low once you add Velveeta so the cheese turns smooth instead of grainy. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove with a splash of broth if needed. Freezing is not recommended because the cheese may separate after thawing. For a lighter option, use lean ground beef and reduced-fat cheddar while keeping the soup on low while melting.