Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 2 tablespoons taco seasoning
- 4 cups low-sodium chicken broth
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can corn drained
- 1 14½-ounce can diced tomatoes undrained
- 8 ounces cream cheese softened and cubed
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef, onion, and red bell pepper. Cook until beef is browned and vegetables are softened, about 5-7 minutes.
- Stir in minced garlic and taco seasoning, cooking for another minute until fragrant.
- Pour in chicken broth, add black beans, corn, and diced tomatoes with their juices. Bring to a simmer and cook for 10 minutes.
- Reduce heat to low and add cubed cream cheese. Stir until cream cheese is completely melted and the soup is creamy. Season with salt and pepper to taste.
- Serve hot, garnished with your choice of toppings such as shredded cheese, avocado, or fresh cilantro.
