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Cheesy Taco Soup Velveeta Cheddar

Cheesy taco soup with Velveeta and cheddar combines seasoned ground beef, black beans, corn, and tomatoes in a rich broth. Simmered in a Dutch oven and finished over low heat, it turns smooth and creamy without boiling.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 1 packet (1 oz) taco seasoning
  • 4 cups beef broth
  • 1 can (10 oz) diced tomatoes with green chiles undrained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 8 oz Velveeta cut into small cubes
  • 1 cup cheddar cheese shredded

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium heat, cook the ground beef and onion for 7 to 9 minutes, breaking up the beef, until the beef reaches 160°F and the onion is softened.
  2. Drain excess fat if needed.
  3. Stir in the taco seasoning until it coats the beef and onion, about 30 seconds.
  4. Add the beef broth, tomatoes, black beans, and corn.
  5. Bring to a boil over medium-high heat.
  6. Reduce the heat and simmer uncovered for 15 minutes.
  7. Reduce the heat to low and stir in the Velveeta and cheddar for 3 to 5 minutes, until melted and smooth; do not let the soup boil.

Notes

For the smoothest texture, keep the heat low when adding the cheeses and do not let the soup boil. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the cheese can separate. For a gluten-free variation, use certified gluten-free taco seasoning and beef broth.