Scale

1 lb lean ground beef

1 tbsp olive oil (if needed)

1 medium yellow onion, chopped

3 cloves garlic, minced

1 tsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and black pepper, to taste

1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained

1 (15 oz) can pinto beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 cup canned or frozen sweet corn

4 cups beef broth

8 oz cream cheese, cubed and softened

1 cup heavy cream

Optional Toppings:

Shredded cheddar cheese

Sour cream

Green onions

Cilantro

Crumbled bacon

Tortilla strips

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1. In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it up as it cooks.

2. Drain any excess grease if necessary, then add chopped onion and sauté for 5 minutes until softened.

3. Stir in garlic and cook for 1 more minute until fragrant.

4. Add chili powder, cumin, paprika, salt, and pepper; stir to coat the meat and onions.

5. Pour in diced tomatoes with green chiles, followed by beef broth, beans, and corn; stir to combine.

6. Bring to a boil, then reduce heat to low and cover. Simmer for 20–30 minutes to let flavors meld.

7. Reduce heat to the lowest setting and stir in cream cheese cubes until fully melted and incorporated.

8. Slowly pour in the heavy cream while stirring; heat gently until soup is creamy and smooth—do not boil.

9. Taste and adjust seasoning with salt and pepper if needed.

10. Serve hot, garnished with desired toppings like shredded cheese, sour cream, and green onions.

Add diced jalapeño or cayenne pepper for extra heat.

Swap ground beef with turkey, chicken, or sausage for variety.

Make it heartier by adding diced potatoes in step 5 and simmering until tender.

To freeze, prepare soup without dairy and add cream cheese and cream upon reheating.

Refrigerate leftovers in an airtight container for up to 4 days; reheat gently over low heat.