Creamy Taco Soup

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 packet taco seasoning
• 1 (10 oz) can diced tomatoes with green chilies
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (8 oz) package cream cheese, softened
• 4 cups chicken broth
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Optional toppings: sour cream, chopped cilantro, sliced jalapeños, tortilla chips

Directions:

1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-4 minutes.
3. Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and corn. Cook for another 2-3 minutes.
4. Add the softened cream cheese to the pot, stirring until melted and well combined.
5. Pour in the chicken broth and bring the soup to a simmer. Let it cook for 15-20 minutes, stirring occasionally.
6. Stir in the shredded cheddar cheese until melted and well incorporated. Season with salt and pepper to taste.
7. Serve hot, topped with your choice of sour cream, chopped cilantro, sliced jalapeños, and tortilla chips.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutesKcal: 350 kcal | Servings: 6 servings