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1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 pound lean ground beef (80/20 or 90/10)

1 (1 oz) packet taco seasoning

1 (10 oz) can Rotel tomatoes (mild or hot, undrained)

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

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

1 (15 oz) can corn, drained

3 cups low-sodium beef broth

1 (8 oz) block cream cheese, softened and cubed

Salt and black pepper, to taste

Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro, sliced jalapeños, crushed tortilla chips

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1. Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and cook for 3-4 minutes until softened.

2. Add ground beef and cook until browned, breaking it apart with a spoon. Add minced garlic and sauté for 1 minute.

3. Drain excess grease from the pot.

4. Stir in taco seasoning and mix well. Add Rotel tomatoes and stir to combine.

5. Add pinto beans, black beans, and corn. Stir until everything is evenly incorporated.

6. Pour in beef broth and bring the mixture to a gentle boil.

7. Reduce heat to low, cover, and simmer for 20-30 minutes to let flavors meld.

8. Lower heat to the lowest setting. Add cream cheese cubes and stir gently until fully melted and the soup is creamy.

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

10. Ladle into bowls and serve with your favorite toppings like cheese, sour cream, or tortilla chips.

For a spicier version, use hot Rotel and add a diced jalapeño or a pinch of cayenne pepper.

To make it milder, use plain diced tomatoes instead of Rotel and mild taco seasoning.

Soup can be made in a slow cooker—just add cream cheese in the last 30 minutes of cooking.

Store leftovers in the fridge for up to 4 days; reheat gently and add broth or milk if it thickens too much.