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Cheesy Taco Soup

Cheesy taco soup with Velveeta and cheddar creates a thick, melty broth packed with ground beef, beans, and corn. Simmered until flavorful, then topped with tortilla chips and jalapeño for a Tex-Mex 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
  

Cheesy Taco Soup Base
  • 1 lb ground beef
  • 1 onion
  • 3 clove garlic
  • 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
  • tortilla chips for topping
  • jalapeños for topping

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the base
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
  2. Sauté the diced onion for 3 minutes, then add the minced garlic and cook for 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 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 on top.

Notes

Pro tip: melt the Velveeta and cheddar on low heat, stirring continuously, so the cheese emulsifies into a thick, smooth broth. Refrigerate leftovers in a covered container for up to 4 days; reheat gently on the stove over low, adding a splash of broth if needed. Freezing isn’t recommended because the cheese sauce can separate. For a lighter swap, use reduced-fat shredded cheddar and reduced-fat ranch dressing mix.