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Cheesy Taco Soup

Cheesy taco soup with tender beans, corn, and Rotel, finished with a velvety melted Velveeta and cheddar cheese layer. A quick simmer turns it into a thick, hearty broth-style soup that’s ready in under 40 minutes.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef Use lean ground beef if possible to reduce draining.
Aromatics
  • 1 onion Dice to small, even pieces so it softens quickly.
  • 3 garlic Minced for fast flavor release.
Canned vegetables
  • 1 can (15 oz) black beans, drained Drain well to avoid extra liquid.
  • 1 can (15 oz) corn, drained Drain well.
Tomatoes
  • 1 can (10 oz) Rotel tomatoes Keeps the soup Tex-Mex spicy.
  • 1 can (14 oz) diced tomatoes Adds body and a mild tomato base.
Seasonings and broth
  • 1 packet (1 oz) taco seasoning All-in taco flavor for quick seasoning.
  • 1 packet (1 oz) ranch dressing mix Adds creamy, tangy depth.
  • 4 cup beef broth Use hot broth for a faster boil if you can.
Cheese
  • 1 block (16 oz) Velveeta, cubed Cube for faster, smoother melting.
  • 1 cup shredded cheddar Stir in at the end for melty, savory finish.
Toppings
  • 1 Tortilla chips Serve on top and slightly upright for crunch.
  • 1 jalapeños Slice fresh for crisp heat.

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large Dutch oven, then drain the fat.
  2. Sauté the onion for 3 minutes, then add the garlic and cook for 1 minute.
Build the soup base
  1. Add the black beans, corn, both tomatoes, both seasoning packets, and the beef broth to the pot and bring to a boil.
  2. Simmer for 10 minutes, then reduce the 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 with tortilla chips and jalapeños on top.

Notes

For the smoothest cheese broth, keep the heat on low once the Velveeta goes in and stir constantly so it melts evenly. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop, adding a splash of beef broth if it thickens. Freezing is not recommended because the cheese can separate after thawing. For a lighter version, use lean ground beef and replace Velveeta with an equal amount of reduced-fat processed cheese (it will melt similarly but may be slightly less rich).