Ingredients
Equipment
Method
Brown and build the soup
- Brown the ground beef in a large pot over medium-high heat, then drain the fat.
- Sauté the onion for 3 minutes, then add the garlic and cook for 1 minute.
- Add the black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring the mixture to a boil.
Simmer until thick and creamy
- Simmer for 10 minutes, then reduce the heat to low.
- Add the cream cheese and stir until completely melted, then stir in the heavy cream.
- Simmer for 3-4 minutes until heated through.
Serve
- Serve the soup topped with shredded cheddar, sour cream, crushed tortilla chips, jalapeños, and cilantro.
Notes
Pro tip: drain excess beef fat well so the broth stays creamy instead of greasy. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stove or microwave (avoid hard boiling after reheating). Freezing is not recommended because dairy can separate, but you can freeze before adding cream cheese and heavy cream if you want—thaw and then stir in the dairy to finish. For a lighter swap, use low-fat cream cheese and half-and-half in place of heavy cream.