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Creamy Cheesy Ground Beef Taco Soup

Creamy cheesy ground beef taco soup with a thick, orange-cheese broth, tender beans, and corn. Simmered until rich and velvety, then finished with melted cream cheese and Velveeta for easy weeknight bowls.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef taco soup base
  • 1.5 lb ground beef Use 80/20 for best flavor; drain fat after browning.
  • 1 onion Dice small for even cooking.
  • 3 garlic Minced for quick sautéing.
  • 1 can (15 oz) black beans Drain and rinse if desired.
  • 1 can (15 oz) corn Drain well to avoid thinning soup.
  • 1 can (10 oz) Rotel tomatoes Use mild or hot based on heat preference.
  • 1 can (14 oz) diced tomatoes Choose with juice for better body.
  • 1 packet (1 oz) taco seasoning Adds classic taco flavor.
  • 1 packet (1 oz) ranch dressing mix Boosts creamy, savory seasoning.
  • 4 cup beef broth Forms the soup base.
  • 8 oz cream cheese Cube for faster melting.
  • 8 oz Velveeta or American cheese Cube for smooth melt.
  • 1 cup heavy cream Stirs in after cheeses melt.
  • 1 tortilla chips For serving.
  • 1 jalapeños For serving, adjust to taste.
  • 1 cilantro For serving, roughly chopped.

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté
  1. Brown the ground beef in a large pot over medium-high heat, then drain the fat. Cook just until no pink remains so the soup starts flavorful.
  2. Sauté the diced onion for 3 minutes. Add the minced garlic and cook for 1 minute, stirring until fragrant.
Build and boil
  1. Add the black beans, corn, Rotel tomatoes, diced tomatoes, both seasoning packets, and beef broth to the pot. Bring the mixture to a boil so the flavors combine.
Simmer and melt
  1. Simmer for 10 minutes, then reduce heat to low. Keep it at a gentle simmer so it thickens without scorching.
  2. Add the cream cheese and Velveeta in pieces, then stir until completely melted. Mix until the soup looks smooth and creamy with no visible cheese cubes.
  3. Stir in the heavy cream and simmer for 5 minutes until thick and cheesy. Watch for a glossy texture that coats the back of a spoon.
Serve
  1. Serve the taco soup hot with tortilla chips, jalapeños, and cilantro on top. Add toppings at the table so the chips stay crisp.

Notes

Pro tip: Cube the cream cheese and Velveeta so they melt quickly on low heat, then keep the simmer gentle after adding dairy to prevent separation. Store leftovers in the fridge up to 4 days; reheat on the stovetop over low with a splash of broth if needed. Freezing is not recommended because the creamy texture can thin after thawing. For a lower-fat swap, use reduced-fat cream cheese and half-and-half in place of heavy cream (texture will be slightly less rich).