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Cheesy Taco Soup

Cheesy taco soup with ground beef, beans, corn, and a velvety melted-cheese broth. Simmered until thick and topped with shredded cheddar, tortilla chips, and jalapeños.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef
Vegetables and aromatics
  • 1 onion diced
  • 3 garlic minced
Canned vegetables
  • 1 can (15 oz) black beans drained
  • 1 can (15 oz) corn drained
Tomatoes
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
Seasonings
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
Broth and cheese
  • 4 cup beef broth
  • 1 block (16 oz) Velveeta cubed
  • 1 cup shredded cheddar
Toppings
  • 1 tortilla chips for topping
  • 1 jalapeños sliced, for topping

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup base
  1. Brown the ground beef in a large pot, then drain excess fat.
  2. Sauté the onion for 3 minutes, then add the garlic and cook for 1 minute.
  3. Add the black beans, corn, both tomatoes, both seasoning packets, and the 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 the Velveeta in chunks and stir constantly until completely melted.
  3. Stir in the shredded cheddar and simmer on low for 5 minutes.
Serve
  1. Serve immediately with tortilla chips and jalapeños.

Notes

Pro tip: keep the heat on low once you add the cheeses so the Velveeta and cheddar melt smoothly without getting grainy. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended due to texture changes with melted cheese. For a lighter option, use 93% lean ground beef and swap the cheddar topping with a reduced-fat shredded cheese blend.