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Creamy Cheesy Ground Beef Taco Soup

Creamy cheesy ground beef taco soup made in one pot with a thick, velvety cheese broth. Ground beef browning, then a quick simmer with beans and corn, finished with melted cream cheese and Velveeta for a rich, spoonable texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Ground beef taco soup base
  • 1.5 lb ground beef
  • 1 onion
  • 3 cloves 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
Creamy cheese finish
  • 8 oz cream cheese cubed
  • 8 oz Velveeta or American cheese cubed
  • 0.5 cup heavy cream
Toppings
  • 0.5 tortilla chips for serving; amount to taste
  • 0.25 jalapeños for serving; amount to taste
  • 0.25 cilantro for serving; amount to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the soup
  1. Brown ground beef in a large pot over medium-high heat and drain the fat.
  2. Sauté onion for 3 minutes, then add garlic and cook for 1 minute.
  3. Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring the mixture to a boil.
Simmer and melt the cheese
  1. Simmer for 10 minutes, then reduce heat to low.
  2. Add cream cheese and Velveeta in pieces, stirring until completely melted and smooth.
  3. Stir in heavy cream and simmer for 5 minutes until thick and cheesy.
Serve
  1. Serve with tortilla chips, jalapeños, and cilantro on top.

Notes

For the smoothest cheesy broth, keep the heat at low once the cheeses go in so they melt without separating. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove or microwave until hot. Freezing is not recommended because the dairy can break after thawing. For a lighter swap, use reduced-fat cream cheese and reduced-fat cheese while keeping the rest the same.