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Cheesy Taco Soup

Cheesy taco soup with ground beef, beans, and corn simmered until thick, then melted with Velveeta and cheddar for a smooth cheese broth. Finished with toppings like tortilla chips and jalapeños for crunch and heat.
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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: 616
Ingredients Equipment Method Notes

Ingredients
  

Cheesy taco soup base
  • 1 lb ground beef
  • 1 onion, diced
  • 3 garlic, minced
  • 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
  • 1 tortilla chips for topping
  • 1 jalapeños for topping

Equipment

  • 1 Dutch oven

Method
 

Brown and season the soup
  1. Brown the ground beef in a large pot, then drain the fat.
  2. Sauté the onion for 3 minutes, then add the 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 everything 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: keep the heat on low while melting Velveeta and cheddar so the soup stays smooth instead of grainy. Store covered in the refrigerator up to 3-4 days; reheat gently on the stove over low, adding a splash of broth if needed. Freezing isn’t recommended because the cheese can change texture after thawing. For a dairy-aware swap, use a lactose-free cheese or cheese-style melting cubes (texture may vary but will still be creamy).