Ingredients
Scale
- 1 pound ground beef, 85/15
- 1–2 packages taco seasoning
- 1 small yellow onion, diced
- 3 teaspoon garlic, minced
- 1 jalapeño, minced (remove membrane and seeds)
- 1 Anaheim pepper, minced
- 15 oz can black beans, drained and rinsed
- 15 oz can diced tomatoes with green chiles
- 15 oz can corn, drained
- 4 cups chicken broth
- zest of 1 lime
- juice of 1/2 lime, more as-desired
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano leaves
- 4 oz – 8oz cream cheese, softened (use 8oz for more creaminess)
- Toppings: sour cream, cilantro, shredded cheese, avocado
Instructions
- Brown Beef: Bring a large dutch oven to a medium-high heat. Add ground beef and move around pan, breaking it apart, until fully cooked. Drain excess grease.
- Sauté: Add onion and garlic. Move around pan until onion softens, approx. 2-3 minutes.
- Combine: Add jalapeño, anaheim pepper, 1 package taco seasoning, black beans, tomatoes with green chiles, corn, broth, lime zest, lime juice, salt, pepper, and oregano. Stir to combine. Taste and add more taco seasoning (up to 1 more package) + the juice of the other half of lime + any additional salt. Everyone has different tastes, so adjust as desired.
- Cream Cheese + Simmer: Add cream cheese and stir on medium heat until it is fully melted and combined. Cover and let simmer 10 minutes, to let the flavors meld.
- Serve: Enjoy with your choice of fresh cilantro, shredded cheese, sour cream, and avocado.
Notes
- Adjust spice level by adding more or less jalapeño and taco seasoning.
- For a thicker soup, use 8oz cream cheese.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 75mg