Description
This nourishing bowl of comfort brings together bold Tex-Mex spices and a velvet-smooth texture that warms the soul. Perfect for busy weeknights, this hearty soup combines lean ground beef with fiber-rich beans, fire-roasted tomatoes, and a luxurious touch of softened cream cheese. It is a satisfying, soulful meal that brings families together and tastes even better as leftovers the next day.
Ingredients
1 pound lean ground beef
1 cup yellow onion, diced
1 fresh jalapeño, minced
2 teaspoons fresh garlic, minced
2 tablespoons taco seasoning
4 cups beef broth
1 (15 ounce) can sweet corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (14 ounce) can fire roasted diced tomatoes with juices
1 (4 ounce) can green chiles
8 ounces cream cheese, softened
Salt to taste
Instructions
In a large pot or Dutch oven, cook ground beef over medium-high heat until browned; drain excess fat.
Add the onion and jalapeño to the pot and sauté until softened, about 5 minutes.
Stir in the minced garlic and taco seasoning, cooking for 1 minute until fragrant.
Pour in the beef broth, fire-roasted tomatoes with juices, corn, black beans, pinto beans, and green chiles.
Bring the mixture to a simmer, then reduce heat and let it cook for 15-20 minutes to meld the flavors.
Whisk in the softened cream cheese until the soup is smooth and creamy.
Season with salt to taste and serve warm.
Notes
Adjust the heat level by keeping or removing the jalapeño seeds. For an even creamier texture, you can use an immersion blender for just a few seconds. Store leftovers in an airtight container for up to 3 days; the flavors improve significantly the next day.