Ingredients
Equipment
Method
Brown and build the soup base
- Brown the ground beef in a large pot over medium-high heat, then drain off excess fat.
- Sauté the diced onion for 3 minutes, then add the minced garlic and cook for 1 minute with the onion.
- Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth; bring the mixture to a boil.
Simmer and melt in the cream cheese
- Simmer the soup for 10 minutes, then reduce the heat to low and keep it gently bubbling.
- Add the cubed cream cheese and stir until completely melted, then stir in the heavy cream.
- Simmer for 3 to 4 minutes until heated through and smooth, with a creamy broth.
Serve
- Ladle the soup into bowls and top with shredded cheddar, sour cream, crushed tortilla chips, jalapeños, and cilantro.
Notes
For the creamiest texture, cube the cream cheese small so it melts quickly without lumps. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop, adding a splash of beef broth or water if it thickens. Freezing is not recommended because the dairy can break; for a lighter option, use reduced-fat cream cheese and half-and-half.