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Light Cheesy Taco Soup with Ranch & Black Beans

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A rich, creamy, and lightened-up taco soup with ranch seasoning, black beans, and a velvety cheese blend. Ready in about 30 minutes, it’s the perfect weeknight comfort food that feels indulgent but is surprisingly healthy.

Ingredients

Scale
  • 1 lb lean ground beef (93/7)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (10 oz) diced tomatoes with green chiles (undrained)
  • 4 oz reduced-fat cream cheese, softened
  • 1 cup reduced-fat shredded cheddar cheese
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch seasoning mix
  • 2 tablespoons fresh lime juice
  • Salt and black pepper to taste
  • For serving (optional): fresh cilantro, chopped; green onions, sliced; avocado, diced; light sour cream or Greek yogurt; tortilla chips or strips

Instructions

  1. Brown the beef and aromatics. Place your pot over medium-high heat. Add the ground beef and diced onion. Cook, breaking the meat up with your spoon, until the beef is browned and the onion is translucent—about 6 to 8 minutes. Drain any excess fat if needed. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Add the seasonings. Sprinkle the taco seasoning and ranch seasoning over the meat mixture. Stir well to coat everything evenly. Let it cook for about a minute to bloom the spices.
  3. Pour in the liquids and beans. Add the chicken broth, drained black beans, frozen corn, and the can of diced tomatoes with green chiles (undrained). Stir everything together, scraping up any browned bits from the bottom of the pot.
  4. Bring to a simmer. Increase the heat to high and bring the soup to a gentle boil. Then reduce the heat to medium-low so it’s at a steady simmer. Let it bubble away for 10 to 12 minutes, stirring occasionally.
  5. Add the cream cheese. Cut the softened cream cheese into small cubes and drop them into the soup. Stir gently until the cream cheese is completely melted and incorporated, about 2 to 3 minutes.
  6. Add the cheddar cheese. Reduce the heat to low. Sprinkle the shredded cheddar over the soup and stir until it’s fully melted, about 1 minute. Keep the heat low to prevent the cheese from becoming grainy.
  7. Finish with lime juice. Remove the pot from the heat. Stir in the fresh lime juice. Taste the soup and add salt and pepper as needed.
  8. Serve and garnish. Ladle the soup into bowls. Top with your favorite garnishes—cilantro, green onions, avocado, a dollop of light sour cream, and a handful of crunchy tortilla chips.

Notes

Soften cream cheese before adding to avoid lumps. Do not boil after adding dairy to prevent separation. Rinse canned beans for cleaner flavor. Let soup rest 5-10 minutes before serving for best texture. Leftovers keep up to 5 days in the refrigerator or freeze for up to 3 months.

Nutrition

Keywords: taco soup, cheesy taco soup, light taco soup, ranch taco soup, black bean soup, easy weeknight dinner, healthy comfort food

Find it online: https://goldensimmer.com/light-cheesy-taco-soup-with-ranch-and-black-beans/