A wonderfully hearty soup to offer on a chilly evening! I adore the recipe that my good buddy Tasha sent it to me. When I need to serve a large group of people, I cook this recipe. Chips or no chips, you may let folks modify it whatever they see fit. Sometimes I like to add sour cream on top.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 pound ground beef
- 2 (16 ounce) cans ranch style chili beans
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (14 ounce) can whole kernel corn, drained
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- ½ (1 pound) loaf processed cheese food (such as Velveeta®), cubed
- 1 pint half-and-half cream
- 1 pint heavy cream
- 1 (1 ounce) package taco seasoning mix
- 1 (1 ounce) package ranch dressing mix
Instructions
- Heat a large pot over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Add the ranch beans, pinto beans, corn, tomatoes with green chiles, processed cheese food, half-and-half cream, heavy cream, taco seasoning, and ranch dressing mix. Bring to a boil, stirring occasionally.
- Reduce heat to medium-low, and continue to simmer until cheese food is melted, about 20 minutes.
Nutrition Facts
| Calories | 549 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 132 mg |
| Dietary Fiber | 6 g |
| Protein | 21 g |
| Saturated Fat | 21 g |
| Sodium | 1418 mg |
| Sugars | 4 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this recipe! It came out so creamy and flavorful! Not a drop left in the pot!
We have made this recipe several times and everyone loves it!
The worst soup ever, not worth trying
There’s a ton I would change about this, but since I’m rating the base recipe–here we go. The heavy cream on top of the ranch and cheese and dairy upon dairy upon dairy…ugh. It’s super heavy. The flavor is pretty good, but not a recipe I can add to my go tos.
best realistically true taco soup recipe I’ve seen yet. had to modify it of course cuz there wasn’t stock or a specified roux but it’s pretty good baseline.
Very good, easy to make and great flavor. We loved it, even without chips!
Delicious! Reminds me of a yummy dip. I made it twice in one week, but use hot italian sausage the second time. I’ll definitely make both ways again. :0)
The only thing I would say is to maybe use a half of a can of the Rotel tomato and chiles because goodness it will have a kick to it. Besides that it is pretty good especially with some chips.
It really is very good and easy to make, but really heavy. I would suggest using it as a side, rather than the main course. I’ve made it for our family and for church potlucks and every time I get huge compliments. I’ve never been disappointed in this recipe.
Plenty of positive reviews and I agree that this is a great easy recipe for a cold winter day. Just want folks to know I made it substituting 2 cups beef broth for the half & half and heavy cream and reduced the amount of Velveeta. It still turned out great!
This soup was amazing!!! My family loved it!!! I didn’t have a pint of heavy cream so I used 2 pints of half and half, I also only had about 4 oz. Of Velveeta so I used shredded Mexican 4 cheese blend along with the little bit of Velveeta. And instead of using ground beef I used shredded chicken breast. It was soooo good!!!! I will make this again and again!!! 🙂
Wow – this was fantastic. My whole family loved it. I added onions and garlic to the ground beef while cooking. Put it all in the crock pot and let it cook all day. Also added some pepper flakes to give it a small kick. YUM! will make this again and again
I have this going in the crockpot for the Iowa Hawkeyes football game tonight. I snuck a little taste and it was DELICIOUS!!! My house smells wonderful, too. I am going to serve it with taco chips, jalapeños, sour cream, and onion. Yum! Thanks for the recipe!
The bomb
This recipe was phenomenal! Definitely 5 stars. The only thing I did differently was add in some onion and green pepper, but that was a personal preference and not a necessity. Oh and I used turkey burger instead of ground beef as I always do. This dish is packed with flavor. The texture/consistency of everything combined is excellent. The corn has a lot to do with that because it adds a little crunch to the softness of the beans and tomatoes and the creamy/cheesy consistency of the soup itself. Wonderful. Thanks for sharing.
Simple and delicious. Way to go!
I have tried a few different variations of taco soup, but never had much luck. I finally found a winner. I came across this because I had some velveeta to use up and searched by ingredient. This soup is so flavorful. So many of the others just tasted like tomato, but this one with the ranch and velveeta was just perfect. My wife loved it as well stating it had a good, rich flavor. Going to be making this one again for sure. Thanks!
My whole family loved this recipe! I did change a couple of things-I used fat-free milk in place of the heavy cream and only used 8oz of velveeta instead of 16oz. My version was probably not as thick as the original but it still tasted great and saved a ton of calories.
OMG! you talk about quick and easy!……and sooooooooooooooo wonderful!….my family flipped over this!…..Cheesey!…Creamy!….Good!…..this is a throw it all together stir it and serve it recipe!…thank you so much….can’t wait to make it again!….
Very Good, But very cheesy.
Love Love Love