Taco Soup with Queso

This Taco Soup with Queso is the ultimate comfort food — a creamy, cheesy, and zesty bowl loaded with taco-seasoned beef, beans, corn, and Velveeta. Perfect for busy weeknights or game day gatherings!

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Course: Dinner, Soup

Cuisine: Tex-Mex

Keyword: easy cheesy dinner, queso soup, taco soup, velveeta taco soup

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: bowls

Calories: 420kcal

Author: Lily

Cost: 10

Equipment

large pot
wooden spoon
can opener
measuring cups
knife and cutting board for cubing Velveeta

Ingredients

1 lb ground beef
1 oz packet taco seasoning
10 oz can Rotel (diced tomatoes with green chilies)
15 oz can corn, undrained
15 oz can black beans, drained and rinsed
2 cups chicken broth
8 oz Velveeta, cubed
0.5 cup sour cream

Instructions

In a large pot over medium heat, cook the ground beef until browned. Drain excess fat.
Add the taco seasoning, Rotel, corn, black beans, and chicken broth. Stir well to combine.
Bring to a simmer and cook for 10 minutes, stirring occasionally.
Add cubed Velveeta and stir until melted and creamy.
Turn off heat, then stir in the sour cream until fully combined. Do not boil after adding sour cream.
Serve hot with tortilla chips, shredded cheese, or diced avocado if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat to prevent cheese from clumping. You can swap ground beef with ground turkey or chicken, and use homemade taco seasoning for less sodium.

Nutrition