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Cheesy Taco Soup

Cheesy taco soup made with browned ground beef, beans, corn, and a Rotel tomato base, finished with Velveeta and shredded cheddar for a thick, melty cheese broth. Simmered until cohesive and served hot with tortilla chips and jalapeños.
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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: 584
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
  • 16 oz Velveeta cubed
  • 1 cup shredded cheddar
  • 1 tortilla chips for topping
  • 1 jalapeños for topping

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the onion for 3 minutes; add the garlic and cook 1 minute.
  3. Add the 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 the heat to low.
  2. Add the Velveeta in chunks and stir constantly until completely melted.
  3. Stir in the shredded cheddar, then simmer on low for 5 minutes.
Serve
  1. Serve immediately with tortilla chips and jalapeños on top.

Notes

Pro tip: keep the heat on low once you add Velveeta and cheddar so the cheese melts smoothly without separating. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop. Freezing is not recommended because the cheese can change texture after thawing. For a lighter option, use 93% lean ground beef and swap the Velveeta for a reduced-fat processed cheese (meltable) to keep the same thick, cheesy feel.