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Cheesy Taco Soup

Cheesy taco soup made with browned ground beef, Rotel-style tomatoes, and a thick, velvety cheese broth. Velveeta and cheddar are melted in for a creamy finish, then served with crunchy 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: 595
Ingredients Equipment Method Notes

Ingredients
  

Taco soup base
  • 1 lb ground beef
  • 1 onion
  • 3 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
Cheese layer
  • 1 block (16 oz) Velveeta cubed
  • 1 cup shredded cheddar
Toppings
  • 0.5 tortilla chips for topping
  • 0.25 jalapeños sliced, for topping

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup
  1. Brown ground beef in a large pot over medium-high heat, then drain off the fat.
  2. Sauté onion for 3 minutes, then add garlic and cook for 1 minute.
  3. Add 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 Velveeta in chunks and stir constantly until completely melted.
  3. Stir in shredded cheddar and simmer on low for 5 minutes.
Serve
  1. Serve immediately with tortilla chips and jalapeños on top.

Notes

For the creamiest texture, keep the heat on low once you add the Velveeta so it melts smoothly without separating. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop with a splash of beef broth if needed. Freezing is not recommended because the cheese can change texture when thawed. For a dairy-light swap, use a reduced-fat processed cheese (or a 1:1 creamy cheese blend) instead of Velveeta and expect a slightly less thick result.