Ingredients
Scale
- 1 pound ground beef
- 8 ounces cream cheese
- 1 cup cheddar cheese
- 1 onion
- 2 cloves garlic
- 1 can (4 ounces) green chilies
- 1 can (15 ounces) black beans
- 1 can (15 ounces) corn
- 1 can (14.5 ounces) diced tomatoes
- 1 packet taco seasoning
- 2 cups beef broth
- 1/2 cup sour cream
- 2 tablespoons cilantro (optional, for garnish)
Instructions
- Brown ground beef with onions and garlic in a large pot over medium-high heat for 7-8 minutes.
- Add taco seasoning and stir well.
- Pour in diced tomatoes, green chilies, black beans, corn, and beef broth.
- Simmer uncovered for 15-20 minutes.
- Lower heat and stir in cream cheese until smooth.
- Mix in cheddar cheese until melted.
- Serve in bowls with optional sour cream and cilantro.
Notes
- For extra creaminess, add more cream cheese.
- If the soup is too watery, simmer longer to reduce.
- Add jalapeños or hot sauce for extra spice.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 80mg