Cheesy Taco Soup

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Course: Main Course

• Cuisine: Tex-Mex

• Servings: 6

• Calories: Approximately 520 per serving (without optional toppings)

Cooking Intensities:

• Skill Level: Beginner-Friendly

• Effort: Low to Moderate. Primarily involves browning meat and simmering.

• Cleanup: Easy (One Pot!)

Ingredients

For the Soup:

• 1 tablespoon olive oil or avocado oil

• 1 medium yellow onion, diced

• 1 pound lean ground beef (90/10 or 93/7)

• 3 cloves garlic, minced

• 1 (1 oz) packet taco seasoning (or 2 ½ tablespoons homemade)

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can pinto beans, drained and rinsed

• 1 (15 oz) can fire-roasted diced tomatoes, undrained

• 1 (15 oz) can sweet corn, drained (or 1 ½ cups frozen corn)

• 1 (4 oz) can diced green chiles, mild

• 4 cups low-sodium beef broth

• 8 oz block Velveeta cheese, cubed

• 1 cup shredded sharp cheddar cheese

• ½ cup heavy cream or half-and-half

For Serving (Optional but Recommended):

• Tortilla chips or strips

• Fresh cilantro, chopped

• Sour cream or Greek yogurt

• Diced avocado or guacamole

• Sliced jalapeños

• Lime wedges

• Extra shredded cheese

Instructions

1. Sauté the Aromatics:
Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent.

2. Brown the Beef:
Add the ground beef to the pot. Cook, breaking it up with a wooden spoon, until no pink remains, about 5-7 minutes. During the last minute of cooking, add the minced garlic and stir until fragrant.

3. Season the Base:
Sprinkle the taco seasoning over the meat and onion mixture. Stir well to coat everything evenly and cook for 1 minute to toast the spices, unlocking their full flavor.

4. Build the Soup:
To the pot, add the black beans, pinto beans, fire-roasted tomatoes (with their juices), corn, and green chiles. Stir to combine. Pour in the beef broth and give everything a good stir, scraping up any browned bits from the bottom of the pot (that’s flavor!).

5. Simmer:
Bring the soup to a boil, then immediately reduce the heat to medium-low. Cover the pot and let it simmer for 15 minutes, allowing the flavors to meld beautifully.

6. Create the Cheesy Bliss:
After simmering, reduce the heat to low. Add the cubed Velveeta and shredded cheddar cheese, one handful at a time, stirring constantly until each addition is fully melted and incorporated. This ensures a smooth, non-greasy cheese sauce.

7. Finish with Cream:
Once the cheese is completely melted and the soup is creamy, stir in the heavy cream or half-and-half. Heat through for 2-3 minutes, but do not let it boil.

8. Final Adjustments:
Taste the soup and adjust seasoning if needed (remember, the taco seasoning, broth, and cheese contain salt). If you prefer a thinner soup, add a splash more broth. For a thicker soup, let it simmer uncovered for an additional 5-10 minutes.

9. Serve and Garnish:
Ladle the hot, cheesy soup into bowls. Pile on your favorite toppings! A crunch of tortilla chips, a dollop of cool sour cream, fresh cilantro, and creamy avocado take this soup from incredible to unforgettable.

Chef’s Notes & Tips for Success

• Make it Your Own: This soup is incredibly versatile. Swap ground beef for ground turkey, chicken, or a plant-based crumble. Use kidney beans instead of pinto, or add a cup of diced bell peppers with the onion.

• Control the Heat: For a spicier kick, use a spicy taco seasoning, add a teaspoon of chipotle powder with the spices, or use hot diced green chiles. Top with jalapeños for an extra punch.

• The Cheese Factor: Velveeta melts beautifully for that classic, creamy “queso” texture, but you can use all cheddar if you prefer. For the cheddar, always shred it yourself from a block for the best melt (pre-shredded cheese contains anti-caking agents).

• Storage & Reheating: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if it has thickened too much. This soup freezes well for up to 3 months, though the dairy may separate slightly upon thawing. Reheat from frozen slowly on the stovetop, whisking well to re-emulsify.

Nutrition Information (Per Serving, about 1.5 cups, without toppings)

• Calories: 520

• Total Fat: 27g (35% DV)

• Saturated Fat: 14g (70% DV)

• Cholesterol: 100mg (33% DV)

• Sodium: 1480mg (64% DV)*

• Total Carbohydrates: 38g (14% DV)

• Dietary Fiber: 8g (29% DV)

• Sugars: 10g

• Protein: 35g (70% DV)

• Vitamin D: 1mcg (6% DV)

• Calcium: 450mg (35% DV)

• Iron: 5mg (28% DV)

• Potassium: 950mg (20% DV)

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.