Ingredients
- Olive oil, 1 tablespoon
- Ground beef, 1 pound
- Yellow onion, chopped, 1
- Bell pepper, chopped, 1
- Garlic, minced, 2 cloves
- Taco seasoning, 2 tablespoons
- Low-sodium beef broth, 2 cups
- Diced tomatoes and green chilies, 10-ounce can
- Enchilada sauce, 10-ounce can
- Frozen corn, 1 cup
- Cream cheese, 4 ounces, cubed
- Serving Suggestions:
- Mexican blend or cheddar cheese, shredded
- Sour cream
- Fresh cilantro
- Tortilla strips
- Lime wedges
Instructions
- Brown the beef: Heat a tablespoon of olive oil in your Dutch oven over medium-high heat. Add the ground beef, breaking it up as it cooks. Let it sit undisturbed for a couple of minutes to get a nice browning on one side (this adds so much flavor). After about 3 minutes, stir and cook for another 3 minutes, or until mostly cooked through.
- Sauté the veggies: Toss in the chopped onion and bell pepper. Let them sauté for 3-4 minutes until they soften and start to get a little color. Stir occasionally to keep them from sticking.
- Add garlic and seasoning: Stir in the minced garlic and taco seasoning. Let it cook for about 30 seconds, just until you can really smell the spices. Be careful not to let the garlic burn!
- Add liquids and corn: Pour in the beef broth, making sure to scrape up any browned bits from the bottom of the pot (those are pure flavor!). Then, add the can of diced tomatoes with green chilies, the enchilada sauce, and the corn. Bring everything to a gentle simmer and let it bubble for a few minutes.
- Make it creamy: Add the cubed cream cheese and stir until it melts into the soup. This might take a few minutes, so keep stirring until it’s completely smooth. Once the cream cheese is melted, remove the pot from the heat.
- Serve it up: Ladle the soup into bowls and top with shredded cheese, sour cream, tortilla strips, fresh cilantro, and a squeeze of lime. Each topping adds a little something special, so don’t skip them if you can!
Notes
This soup keeps well in the fridge, so it’s perfect for meal prep. Store it in an airtight container for up to 4 days. When you’re ready to eat, reheat it gently on the stove over medium heat, stirring occasionally. The cream cheese might separate a bit when chilled, but it should come back together as it warms.
To freeze, let the soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner