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Cheesy Taco Soup

Cheesy taco soup with a thick, velvety cheese broth from Velveeta and cheddar, simmered with beans, corn, and Rotel. Ground beef and onions build savory depth before the cheese melts into a creamy, spoonable bowl.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Taco Soup
  • 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
  • 1 tortilla chips and jalapeños for topping

Equipment

  • 1 Dutch oven

Method
 

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

Notes

For the creamiest texture, keep the heat at low once the Velveeta goes in so the cheese melts smoothly instead of separating. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of beef broth if needed. Freezing is not recommended because the cheese can become grainy after thawing. For a lighter option, use reduced-fat cheddar (or swap part of the Velveeta for extra-melt cheese) and drain any excess beef fat well.