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Cheesy Taco Soup

Cheesy taco soup with tender beans, corn, and tomatoes simmered into a thick, velvety cheese broth. Ground beef cooks down first, then Velveeta and cheddar melt for a spoonable, melty finish.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef Use lean ground beef for less excess fat.
Aromatics
  • 1 onion Diced onion helps build the soup base.
  • 3 garlic Minced garlic for quick, even flavor.
Beans and corn
  • 1 can (15 oz) black beans Drain well before adding.
  • 1 can (15 oz) corn Drain well before adding.
Tomatoes
  • 1 can (10 oz) Rotel tomatoes Adds heat and a chunky tomato base.
  • 1 can (14 oz) diced tomatoes Brings extra texture and body.
Seasoning and broth
  • 1 packet (1 oz) taco seasoning Classic taco seasoning for savory flavor.
  • 1 packet (1 oz) ranch dressing mix Gives a tangy, creamy seasoning note.
  • 4 cup beef broth Helps turn ingredients into a soup while you simmer.
Cheese
  • 1 block (16 oz) Velveeta Cubed so it melts smoothly.
  • 1 cup shredded cheddar Stir in at the end for a melty top.
Toppings
  • 1 Tortilla chips Serve on the side or upright in the bowl for crunch.
  • 1 jalapeños Slice for a fresh, spicy bite.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown ground beef in a large pot and drain the fat.
  2. Bring the pot back to heat so you can continue with the aromatics immediately.
Sauté onion and garlic
  1. Sauté onion for 3 minutes, then add garlic and cook for 1 minute.
Simmer the soup base
  1. Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring to a boil.
  2. Simmer for 10 minutes, then reduce heat to low.
Melt the cheese
  1. Add Velveeta in chunks and stir constantly until completely melted.
  2. Stir in shredded cheddar and simmer on low for 5 minutes, until smooth and thick.
Serve
  1. Serve immediately with tortilla chips and jalapeños on top.

Notes

For the creamiest texture, melt Velveeta on low heat while stirring constantly so it doesn’t separate. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop, adding a splash of broth if needed. Freezing is not recommended because the cheese may change texture when thawed. For a lighter option, swap half the beef broth with water and use 2% Velveeta if available (still meltable).