Ingredients
Equipment
Method
Brown and sauté
- Brown the ground beef in a large pot over medium-high heat and drain the fat.
- Sauté the diced onion for 3 minutes, then add the minced garlic and cook for 1 minute.
Simmer the soup
- Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth; bring the mixture to a boil.
- Simmer for 10 minutes, then reduce heat to low.
Make it creamy
- Add the cubed cream cheese and stir until completely melted, then stir in the heavy cream.
- Simmer for 3 to 4 minutes until the soup is heated through and creamy.
Serve
- Ladle the soup into bowls and top with shredded cheddar, sour cream, crushed tortilla chips, jalapeños, and cilantro.
Notes
Pro tip: drain any rendered beef fat so the broth stays rich instead of greasy. Store leftovers in the refrigerator up to 4 days; reheat gently until hot. Freezing is not recommended because dairy can break when thawed, but you can cool and refrigerate then reheat. For a lighter option, use reduced-fat cream cheese and half-and-half in place of heavy cream while keeping the same melting method.