@foodandperfumelover: Ingredients - 1 lb ground beef - 1 small onion, diced - 3 cloves garlic, minced - 1 packet taco seasoning - 1 (14.5-oz) can diced tomatoes, undrained - 1 (10-oz) can diced tomatoes with green chiles - 4 cups beef broth - 1 (15-oz) can black beans, drained and rinsed - 1 cup corn, drained - 4 oz cream cheese, softened and cubed - 1 cup shredded cheddar cheese - ½ cup heavy cream - Salt and black pepper, to taste - 1 tbsp olive oil, if needed Instructions 1. **Brown the beef:** Heat a large pot over medium-high heat. Add the ground beef and onion. Cook for 6–8 minutes, breaking up the beef, until browned. Drain excess grease if necessary. 2. **Add flavor:** Stir in the garlic and taco seasoning. Cook for 30–60 seconds. 3. **Build the soup:** Add diced tomatoes, tomatoes with green chiles, beef broth, black beans, and corn. Stir well. 4. **Simmer:** Bring to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes. 5. **Make it creamy:** Reduce the heat to low. Add the softened cream cheese and stir until completely melted and smooth. 6. Stir in the heavy cream and shredded cheddar. Cook for another 2–3 minutes, stirring occasionally. Do not let the soup boil after adding the dairy. 7. Taste and adjust with salt, pepper, or additional taco seasoning. Toppings Serve hot with: - Shredded cheddar or Monterey Jack - Avocado - Sour cream - Chopped cilantro - Green onions - Crushed tortilla chips - Jalapeños - A squeeze of fresh lime Make-Ahead & Storage Refrigerate cooled soup in an airtight container for **up to 4 days**. Reheat gently on the stovetop or in the microwave, stirring occasionally. For freezing, freeze **before adding the cream cheese, heavy cream, and cheddar** for the best texture. Thaw overnight, reheat, then add the dairy. #soup #soupseason

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Saturday 24 October 2026 20:09:06 GMT