Ingredients:

  • 1 lb ground beef (90/10 lean to fat ratio)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp taco seasoning
  • 3 cups low sodium beef broth
  • 10 oz can Rotel diced tomatoes & green chilies, undrained
  • 15 oz can black beans, rinsed and drained
  • 1 cup frozen corn
  • 8 oz full fat cream cheese, softened and cubed
  • 0.5 cup heavy cream
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the 1 lb ground beef in a large pot over medium high heat. Note: Don't move it immediately to allow the Maillard reaction to work.
  2. Add the diced onion to the beef. Cook 5 minutes until the onion is translucent and the beef is fully browned.
  3. Stir in the minced garlic and 3 tbsp taco seasoning. Note: Toasting the spices for 60 seconds with the beef fat deepens the flavor.
  4. Pour in the 10 oz can of Rotel (with liquid). Use a spoon to scrape any browned bits off the bottom.
  5. Add 3 cups beef broth, 15 oz black beans, and 1 cup frozen corn.
  6. Bring to a gentle boil, then reduce heat and simmer for 10 minutes until the flavors are cohesive and the corn is tender.
  7. Reduce heat to low. Add the 8 oz cubed cream cheese. Note: It must be softened to prevent clumping.
  8. Whisk continuously for 3 minutes until the cream cheese is fully melted and the broth turns opaque.
  9. Pour in the 0.5 cup heavy cream and stir gently.
  10. Remove from heat and stir in the 1 tbsp lime juice until the soup smells bright and citrusy.