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Cheesy Taco Soup

Cheesy taco soup made with ground beef, beans, and Rotel, finished with Velveeta and cheddar for a thick, melty cheese broth. Simmered until cohesive and served hot with crunchy tortilla chips and jalapeño slices.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1 lb ground beef Use 80/20 for best richness; drain after browning.
onion
  • 1 onion Dice small for quick sautéing and even flavor.
garlic
  • 3 garlic Minced for fast aromatic release.
black beans
  • 1 can (15 oz) black beans Drain well to keep the soup thick.
corn
  • 1 can (15 oz) corn Drain well before adding.
rotel tomatoes
  • 1 can (10 oz) Rotel tomatoes Adds mild heat and tomato base.
diced tomatoes
  • 1 can (14 oz) diced tomatoes Helps build body and tomato flavor.
taco seasoning
  • 1 packet (1 oz) taco seasoning Seasoning mix for classic taco flavor.
ranch dressing mix
  • 1 packet (1 oz) ranch dressing mix Adds tang and depth to the broth.
beef broth
  • 4 cup beef broth Use low-sodium if preferred; adjust salt to taste.
velveeta
  • 16 oz Velveeta Cube for smoother melting; stir to prevent scorching.
shredded cheddar
  • 1 cup shredded cheddar Add after Velveeta for a layered cheesy finish.
toppings
  • 1 Tortilla chips and jalapeños for topping Serve on top so chips stay crisp.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the base
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat so the soup doesn’t turn greasy.
  2. Sauté the onion for 3 minutes until softened, then add the minced garlic and cook 1 minute until fragrant.
  3. Add black beans, corn, both tomatoes, both seasoning packets, and beef broth, then bring everything to a boil with active bubbling.
Melt the cheese and finish
  1. Simmer for 10 minutes, then reduce the heat to low so the soup stays gently steaming rather than boiling.
  2. Add the Velveeta in chunks and stir constantly until completely melted, watching for a smooth, glossy cheese broth.
  3. Stir in the shredded cheddar and simmer on low for 5 minutes until melted and thickened, with no dry cheese streaks left.
Serve
  1. Serve immediately topped with tortilla chips and jalapeños so the chips stand up and stay crunchy.

Notes

Pro tip: cube Velveeta and keep the heat at low when melting to prevent graininess. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove with a splash of broth if needed. Freezing is not ideal because cheese can change texture after thawing. For a gluten-free option, use gluten-free taco seasoning and ranch mix if needed.