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Cheesy Taco Soup

Cheesy taco soup with ground beef, beans, and corn simmered until thick, then finished with Velveeta and cheddar for a smooth melted cheese broth. A Tex-Mex main dish that’s ready fast and topped with tortilla chips and jalapeños.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Taco Soup Base
  • 1 lb ground beef Use lean ground beef if possible to reduce draining.
  • 1 onion Dice to small, even pieces so it softens quickly.
  • 3 garlic Minced for fast seasoning bloom.
  • 15 oz black beans Drained.
  • 15 oz corn Drained.
  • 10 oz Rotel tomatoes No need to drain unless very watery.
  • 14 oz diced tomatoes Included for extra body; use juices too.
  • 1 oz taco seasoning Use the full packet.
  • 1 oz ranch dressing mix Use the full packet for tangy flavor.
  • 4 cup beef broth Use to thin and simmer the soup.
  • 16 oz Velveeta Cubed so it melts evenly.
  • 1 cup shredded cheddar Shred fresh if you want the smoothest melt.
  • 0.5 tortilla chips For topping; start with a small handful per bowl so they don’t go soggy.
  • 0.25 jalapeños For topping; slice to taste.

Equipment

  • 1 Dutch oven

Method
 

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

Notes

Pro tip: draining the beef helps keep the soup from turning greasy, and stirring constantly when melting Velveeta prevents grainy cheese. Refrigerate leftovers in a covered container for up to 3 days; reheat gently on the stovetop to avoid over-thickening. Freezing isn’t recommended because the cheese can separate after thawing. For a lighter swap, use reduced-fat cheddar and a lower-sodium taco seasoning/ranch mix while keeping the Velveeta melt for best texture.