Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot over medium-high heat, stirring, until cooked through; drain excess fat.
- Sauté the diced onion for 3 minutes, then add the minced garlic and cook 1 minute, stirring until fragrant.
Simmer the soup
- Add the black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth to the pot and bring to a boil.
- Reduce heat to low and simmer for 10 minutes, stirring occasionally, until the flavors meld.
Make it creamy
- Add the cubed cream cheese and stir until completely melted and smooth.
- Stir in the heavy cream and simmer 3 to 4 minutes until heated through and creamy.
Serve
- Ladle the soup into bowls and top with shredded cheddar, sour cream, crushed tortilla chips, jalapeños, and cilantro.
Notes
Pro tip: drain the beef well so the soup stays thick and creamy instead of greasy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove over low until hot. Freezing is not recommended because dairy (cream cheese and heavy cream) can break when thawed. For a lighter swap, use reduced-fat cream cheese and half-and-half instead of heavy cream.