Ingredients
– 1 pound (approximately 450 grams) lean ground beef
– 4 cups (about 960 ml) chicken broth
– 2 cans (10 ounces each or about 283 grams each) diced tomatoes and green chilies with juices
– 1 can (14 ounces or roughly 400 grams) black beans drained and rinsed
– 1 can (12 ounces or about 340 grams) corn drained
– 1/2 chopped red bell pepper
– 1/2 tablespoon chili powder
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 8 ounces (about 225 grams) softened cream cheese
– Salt and pepper to taste
Instructions
1-First, brown the ground beef in a large pot over medium-high heat for about 10 minutes, then drain any excess fat. This step builds a flavorful base and ensures the meat is cooked through.
2-Next, add all ingredients except the cream cheese and salt and pepper to the pot.
3-Bring the mixture to a boil, then reduce the heat and simmer uncovered for 8 minutes to let the flavors meld.
4-Cut the cream cheese into smaller pieces and stir it into the soup until it’s melted and well blended, creating that creamy texture.
5-Finally, season with salt and pepper, and serve with optional toppings like grated cheddar cheese, avocado, cilantro, or tortilla strips.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌶️ Use 90% lean ground beef and softened cream cheese for easy melting and optimal texture.
🔥 Adjust spice levels by selecting mild or spicy diced tomatoes and chilies, or add cayenne for heat.
❄️ When freezing, add cream cheese after reheating to maintain the best texture.
- Prep Time: 5 minutes
- Cooking Time: 25 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup