Ingredients:

  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 oz packet taco seasoning
  • 1 oz packet dry ranch dressing mix
  • 10 oz can Rotel diced tomatoes and green chilies, undrained
  • 15 oz can black beans, rinsed and drained
  • 15 oz can whole kernel corn, drained
  • 3 cups low sodium beef broth
  • 8 oz full-fat cream cheese, cubed and softened
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup heavy cream

Instructions:

  1. Place the 1 lb lean ground beef in your large pot over medium high heat. Break it apart with your spoon and cook until the pink disappears and you hear that crisp sizzle. Add the finely diced small yellow onion to the beef. Continue cooking for about 5 minutes until the onions are translucent and the edges of the beef are slightly crispy.
  2. Toss in the 2 cloves of minced garlic. Stir constantly for 1 minute until you smell that sharp, sweet fragrance—don't let it turn brown or it will taste bitter. Sprinkle the 1 oz taco seasoning and 1 oz ranch mix over the meat. Stir for 60 seconds until the spices coat the beef and smell intensely toasted.
  3. Pour in the 10 oz can of Rotel (with the juices) and the 3 cups of low sodium beef broth. Use your spoon to scrape up any flavorful brown bits stuck to the bottom of the pot. Stir in the 15 oz can of rinsed black beans and the 15 oz can of drained corn.
  4. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 10 to 15 minutes until the aromas have melded and the broth looks slightly darkened.
  5. Drop the 8 oz of cubed, softened cream cheese into the soup. Use a whisk to stir until the cheese has completely melted and the broth turns a light, creamy orange. Stir in the 0.5 cup of heavy cream and 1 cup of shredded sharp cheddar cheese. Continue to stir over low heat for 2 or 3 minutes until the soup is velvety and the cheddar is fully incorporated. Serve immediately while piping hot.