Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 15 oz canned black beans, rinsed and drained
  • 15 oz canned kidney beans, rinsed and drained
  • 15 oz canned fire-roasted corn, drained
  • 10 oz canned diced tomatoes with green chiles (Rotel), undrained
  • 8 oz full-fat cream cheese, softened to room temperature
  • 3 cups low-sodium beef broth
  • 1 oz taco seasoning packet
  • 1 oz ranch dressing mix packet

Instructions:

  1. In a 7-quart Dutch oven over medium-high heat, brown the ground beef with the diced onion and minced garlic. Cook until meat is thoroughly browned and onions are translucent. Drain excess fat if necessary (estimated 25% fat reduction).
  2. Stir in the taco seasoning and ranch dressing mix, coating the meat to toast the spices and develop the fond.
  3. Add the black beans, kidney beans, fire-roasted corn, diced tomatoes (with juice), and beef broth. Stir well to combine.
  4. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
  5. Place the softened cream cheese in a small bowl. Ladle one cup of the hot soup liquid into the bowl and whisk until smooth (tempering). Pour the cream cheese mixture back into the pot.
  6. Stir continuously until the soup is creamy and uniform. Serve hot.