Brown the Meat: In a large pot or Dutch oven, cook the hamburger meat over medium heat until browned. Drain if needed (optional) and season with taco seasoning, ranch dressing mix, and any additional spices you enjoy — Italian seasoning, garlic powder, minced onion, and a pinch of cayenne pepper for heat.
Add the Ingredients: Pour in the corn, diced tomatoes, Rotel, black beans, pinto beans, and tomato sauce — no draining necessary. Stir to combine all ingredients well.
Add Cream Cheese and Water: Cut the block of cream cheese into smaller chunks for quicker melting. Add it to the pot along with 1 cup of water, stirring frequently as it melts into the soup.
Simmer: Let the soup cook over medium heat for about 20–25 minutes, stirring occasionally until everything is hot, the flavors have blended, and the cream cheese has fully melted to create a rich, creamy texture.
Adjust Seasoning: Taste and adjust seasoning to your liking — add a little more taco seasoning, garlic powder, or cayenne if you want more flavor or heat.
Serve: Ladle the creamy taco soup into bowls and top with shredded cheese, sour cream, and a side of warm cornbread for the ultimate comfort meal.
