Ingredients
Equipment
Method
Cook the base
- Brown the ground beef in a large pot over medium-high heat, then drain the fat. Keep stirring until the beef is no longer pink, with browned crumbles as the visual cue.
- Sauté the onion for 3 minutes. Add the garlic and cook for 1 minute, just until fragrant.
- Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth to the pot. Bring the mixture to a boil with active bubbling throughout.
- Simmer for 10 minutes, then reduce heat to low. Watch for steady, gentle bubbling rather than a full boil.
Melt the cheese
- Add Velveeta in chunks and stir constantly until completely melted. The broth should turn thick and uniform with no visible cheese lumps.
- Stir in shredded cheddar and simmer on low for 5 minutes. Look for a smooth, glossy cheese surface that clings to the soup.
Serve
- Serve immediately with tortilla chips and jalapeños. Add toppings right before eating so the chips stay crisp.
Notes
Pro tip: use low heat once the cheeses go in—high heat can cause graininess. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove or microwave, adding a splash of beef broth if needed. Freezing: yes, but texture may thicken—thaw and reheat with a little broth. For a lighter option, swap half the Velveeta for extra-sharp reduced-fat cheddar while keeping the rest of the melting process the same.