Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot over medium-high heat, then drain the fat. Keep it moving until no pink remains.
Sauté aromatics
- Sauté the onion for 3 minutes, until softened. Add the garlic and cook 1 minute, stirring until fragrant.
Build the soup
- Add the beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth to the pot. Bring everything to a boil, bubbling across the surface.
Simmer and cream it
- Simmer for 10 minutes, then reduce heat to low. The mixture should look slightly thickened.
- Add the cream cheese and stir until completely melted. Scrape the bottom and sides so it turns glossy and smooth.
- Stir in the heavy cream. Simmer for 3-4 minutes until heated through and steaming.
Serve
- Ladle the soup into bowls and top with shredded cheddar, sour cream, and crushed tortilla chips. Add jalapeños and cilantro for brightness.
Notes
Pro tip: cube the cream cheese so it melts faster and stays silky—then stir until no lumps remain. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently until steaming. Freezing: yes, but the creamy texture may loosen slightly when thawed and reheated. For a lighter option, swap half-and-half or evaporated milk for heavy cream (the soup will be slightly less rich).