Go Back

Creamy Cheesy Ground Beef Taco Soup

Creamy cheesy ground beef taco soup made in one pot with a thick orange-cheese broth, beans, and corn. Velveeta and cream cheese melt into the soup for a rich, scoopable texture with taco-spiced flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef Use 80/20 for flavor, then drain excess fat after browning.
onion
  • 1 onion Dice for quick sautéing.
garlic
  • 3 cloves garlic Minced.
black beans
  • 1 can (15 oz) black beans Drained.
corn
  • 1 can (15 oz) corn Drained.
Rotel tomatoes
  • 1 can (10 oz) Rotel tomatoes Use undrained for the best chili flavor.
diced tomatoes
  • 1 can (14 oz) diced tomatoes Use undrained.
taco seasoning
  • 1 packet (1 oz) taco seasoning
ranch dressing mix
  • 1 packet (1 oz) ranch dressing mix
beef broth
  • 4 cup beef broth
cream cheese
  • 8 oz cream cheese Cube so it melts smoothly.
Velveeta or American cheese
  • 8 oz Velveeta or American cheese Cube for even melting.
heavy cream
  • 0.5 cup heavy cream
tortilla chips
  • 1 tortilla chips For serving.
jalapeños
  • 1 jalapeños For topping.
cilantro
  • 1 cilantro For topping.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat.
Sauté aromatics
  1. Sauté the onion for 3 minutes, stirring often, until softened.
  2. Add the garlic and cook for 1 minute, until fragrant.
Build the soup base
  1. Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth, then bring the mixture to a boil.
  2. Simmer for 10 minutes, then reduce heat to low.
Melt in the cheese
  1. Add the cream cheese and Velveeta or American cheese in pieces and stir until completely melted.
  2. Stir in the heavy cream and simmer for 5 minutes, until thick and cheesy.
Serve
  1. Serve the soup with tortilla chips, jalapeños, and cilantro.

Notes

Pro tip: cube the cream cheese and Velveeta/American cheese so they melt faster and stay smooth—keep the heat on low while melting. Refrigerate leftovers in a covered container up to 3-4 days; reheat gently on the stovetop or microwave, adding a splash of broth if needed. Freezing is not recommended because the dairy can break after thawing. If you want a lighter version, use reduced-fat cream cheese and light cheese slices (texture may be slightly less creamy).