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Cozy Cheesy Taco Soup with Ranch and Black Beans

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A quick and easy taco soup with ground beef, black beans, corn, and a creamy cheesy finish, made with ranch seasoning for a tangy, herby depth. Perfect for cozy nights and ready in about 30 minutes.

Ingredients

Scale
  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning
  • 1 packet ranch seasoning
  • 4 cups beef broth, low-sodium
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel tomatoes with green chiles
  • 4 oz cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 1 cup milk or half-and-half
  • Tortilla chips or strips (for topping)
  • Sour cream (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Shredded lettuce (for topping)
  • Extra shredded cheese (for topping)

Instructions

  1. Brown the beef: Heat your Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart, until browned and no longer pink, about 6 to 8 minutes. Leave about a tablespoon of fat in the pot.
  2. Sauté the aromatics: Add the diced onion to the pot with the beef. Cook for 3 to 4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the seasonings: Sprinkle the taco seasoning and ranch seasoning over the meat mixture. Stir and cook for about 1 minute to toast the spices.
  4. Pour in the liquids: Add the beef broth, scraping the bottom of the pot to release browned bits. Stir in the Rotel tomatoes with their juices.
  5. Add the beans and corn: Stir in the drained black beans and drained corn. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Incorporate the cream cheese: Cut the softened cream cheese into small cubes and add to the soup. Stir continuously until completely melted and incorporated, about 2 to 3 minutes.
  7. Add the shredded cheese: Gradually sprinkle in the shredded cheddar cheese, stirring constantly. Add in handfuls to prevent clumping. Stir until fully melted and smooth.
  8. Adjust the consistency: Pour in the milk or half-and-half and stir to combine. If too thick, add more broth or milk. If too thin, simmer uncovered for a few more minutes.
  9. Taste and adjust: Taste the soup and add a pinch of salt or dash of hot sauce if desired.
  10. Serve and enjoy: Ladle into bowls and top with your favorite toppings such as crushed tortilla chips, sour cream, cilantro, and diced avocado.

Notes

Use low-sodium broth to control salt. Shred your own cheese for best melting. Let cream cheese come to room temperature before adding. The soup thickens as it sits; add a splash of broth or milk when reheating.

Nutrition

Keywords: taco soup, cheesy taco soup, ranch taco soup, black bean soup, easy soup, comfort food, 30-minute meal

Find it online: https://dahliadishes.com/cozy-cheesy-taco-soup-with-ranch-and-black-beans/