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Cheesy Taco Soup

Cheesy taco soup with a thick, melty Velveeta cheese broth is ready in under 40 minutes. Ground beef simmers with beans, corn, and Rotel, then gets finished with shredded cheddar for a rich, spoon-coating texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Cheesy taco soup base
  • 1 lb ground beef
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup beef broth
  • 1 block (16 oz) Velveeta, cubed
  • 1 cup shredded cheddar
  • 0.5 Tortilla chips for topping
  • 0.25 jalapeños for topping

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and aromatics
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat. Keep scraping browned bits from the bottom to build flavor.
  2. Sauté the diced onion for 3 minutes until softened, then add the minced garlic and cook for 1 minute. Stir frequently so the garlic doesn’t brown.
Simmer the soup
  1. Add the drained black beans, drained corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring to a boil. Make sure the mixture reaches a full rolling boil.
  2. Simmer for 10 minutes, then reduce the heat to low. Keep it at a gentle simmer to prevent scorching.
Melt the cheese and finish
  1. Add the Velveeta in chunks and stir constantly until completely melted. Use low heat so the cheese blends into a smooth, thick broth.
  2. Stir in the shredded cheddar, then simmer on low for 5 minutes. Continue stirring until the cheddar is fully melted and the soup looks cohesive.
Serve
  1. Serve immediately with tortilla chips and jalapeños on top. Add chips right before eating so they stay crisp.

Notes

For the creamiest texture, keep the soup on low while melting Velveeta and cheddar—high heat can make it grainy. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove over low, stirring often. Freezing is not recommended because the cheese can change texture when thawed. If you want it lighter, swap the Velveeta for reduced-fat cheese (and expect a slightly thinner melt).