Cheesy Taco Soup

Ingredients

1 lb (450g) ground beef (or ground chicken/turkey)
1 small onion, diced
3 cloves garlic, minced
1 (1 oz) packet taco seasoning (or 2.5 tbsp homemade taco seasoning)
1 (10 oz) can Rotel tomatoes with green chilies
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (8 oz) block cream cheese, softened & cubed
4 cups chicken or beef broth
1 cup shredded cheddar cheese
½ cup sour cream (optional, for serving)

Directions

In a large pot over medium heat, cook ground beef until browned. Break it apart as it cooks. Drain excess grease.

Stir in diced onion and garlic. Cook for 3–5 minutes until softened and fragrant.

Add taco seasoning. Stir to evenly coat the meat and aromatics.

Pour in Rotel tomatoes (with juice), black beans, and corn.

Stir in chicken or beef broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.

Stir in cubed cream cheese until completely melted and smooth. (Pro tip: Use room temperature cream cheese to avoid lumps.)

Add shredded cheddar and stir until melted and fully combined.

Ladle into bowls. Top with sour cream, chopped cilantro, jalapeños, or crushed tortilla chips if desired.