Ingredients
Equipment
Method
Brown and sauté
- Brown the ground beef in a large pot, then drain the fat. Cook until no pink remains, and keep the pot hot for the next step.
- Sauté the diced onion for 3 minutes, then add the minced garlic and cook 1 minute. Stir until the onion is softened and the garlic smells fragrant.
Simmer the soup
- Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring to a boil. Scrape up any browned bits from the bottom as it heats.
- Simmer for 10 minutes, then reduce the heat to low. Keep the surface gently bubbling for an even, thick texture.
Make it creamy
- Add cubed cream cheese and stir until completely melted. The broth should turn smooth and glossy with no cream cheese lumps.
- Stir in the heavy cream, then simmer 3 to 4 minutes until heated through. Keep it just hot enough to steam; do not boil hard.
Serve
- Ladle the soup into bowls and top with shredded cheddar, sour cream, and crushed tortilla chips. Finish with jalapeños and cilantro if using for a fresh, spicy top.
Notes
Pro tip: cube and add the cream cheese off the heat for 30 seconds, then stir continuously until fully melted—this prevents lumps. Store leftovers in the fridge up to 3 days in an airtight container; reheat gently on the stovetop, adding a splash of broth if thickened. Freezing: yes, but the dairy may slightly separate; stir well after reheating. For a lighter option, use light cream cheese and half-and-half instead of heavy cream.