Ingredients
Equipment
Method
Brown and build the soup
- Brown ground beef in a large pot over medium-high heat, breaking it up as it cooks; drain fat when browned and no longer pink. Look for a browned, crumbly texture.
- Sauté onion for 3 minutes in the pot, stirring often until softened. Add garlic and cook 1 minute, fragrant but not browned.
- Add black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, and beef broth; stir to combine. Bring the mixture to a boil, then you should see steady bubbling across the surface.
Simmer and make it creamy
- Simmer the soup for 10 minutes, reducing heat to low. Watch for gentle bubbles and a slightly thickened look.
- Add cream cheese (cubed) and stir until completely melted. The broth should turn smooth with no visible cream cheese chunks.
- Stir in heavy cream and simmer 3–4 minutes until heated through. The soup should look glossy and warmed throughout.
Serve
- Serve the soup topped with shredded cheddar, sour cream, and crushed tortilla chips. Add jalapeños and cilantro on top for a fresh finish.
Notes
Pro tip: cube and add the cream cheese only after lowering to low heat so it melts smoothly without lumps. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove, adding a splash of broth if it thickens. Freezing is not recommended because cream may separate after thawing. For a dairy-light option, use reduced-fat cream cheese and half-and-half instead of heavy cream to keep it creamy.