Ingredients
Equipment
Method
Brown the beef
- Brown the ground beef in a large pot over medium-high heat, then drain the fat. You should see the meat cooked through and no longer pink.
- Sauté the diced onion for 3 minutes, then add the minced garlic and cook for 1 minute. Keep stirring until the onion turns translucent and the garlic is fragrant.
Simmer the soup
- Add the black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth to the pot. Bring everything to a boil and watch for bubbling throughout.
- Simmer for 10 minutes, then reduce the heat to low. The mixture should stay gently bubbling and look thick and saucy.
Make it creamy
- Add the cubed cream cheese and stir until completely melted. The soup should turn smooth with no visible cream cheese chunks.
- Stir in the heavy cream, then simmer for 3 to 4 minutes until heated through. It should look glossy and creamy around the edges.
Serve
- Ladle the soup into bowls and top with shredded cheddar, sour cream, and crushed tortilla chips. Finish with jalapeños and cilantro for a fresh, bright look.
Notes
Pro tip: once the cream cheese goes in, keep the heat at low and stir until fully melted to avoid a grainy texture. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave. Freeze yes—freeze up to 2 months, and thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat cream cheese and half-and-half in place of heavy cream.