Ingredients
Equipment
Method
Brown and build the soup
- Heat a large pot over medium-high heat and brown the ground beef until cooked through, then drain off excess fat.
- Add the diced onion to the pot and sauté for 3 minutes, then add the minced garlic and cook for 1 minute.
- Stir in 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
- Reduce heat to low and simmer for 10 minutes.
- Add the cubed cream cheese and cubed Velveeta/American cheese in pieces and stir until completely melted and smooth.
- Pour in the heavy cream and simmer for 5 minutes on low until thick and cheesy.
Serve
- Ladle the soup into bowls and top with tortilla chips, jalapeños, and cilantro.
Notes
For the creamiest texture, keep the heat at low once the cheese goes in so the dairy melts smoothly without separating. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove or in the microwave until hot. Freezing is not ideal because the cheese base can change texture when thawed. For a lighter swap, use reduced-fat cream cheese and light cream (or half-and-half) while keeping the melting steps the same.