Ingredients:
- tbsp Olive Oil
- large Yellow Onion, diced
- large Bell Pepper (any colour), diced
- cloves Garlic, minced
- lb Ground Beef (85/15 suggested) or Ground Turkey
- tbsp Taco Seasoning Mix
- tsp Smoked Paprika
- ½ tsp Dried Oregano
- ¼ tsp Cayenne Pepper (optional)
- (14.5 oz) can Diced Tomatoes, undrained
- (15 oz) can Black Beans, rinsed and drained
- (15 oz) can Kidney Beans, rinsed and drained
- (15 oz) can Sweet Corn, drained
- cups Beef or Vegetable Broth
- packet (1.25 oz) Dry Ranch Seasoning Mix
- (8 oz) block Cream Cheese, cut into cubes
Instructions:
- Heat olive oil in a large, heavy-bottomed stockpot or Dutch Oven over medium-high heat. Add ground meat and cook until fully browned, breaking it up as you go. Drain off any excess fat.
- Push the meat to one side of the pot. Add the diced onion and bell pepper to the cleared space. Sauté for 5-7 minutes until softened. Stir the vegetables into the meat.
- Add the minced garlic, taco seasoning, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the broth, diced tomatoes (with their juices), drained corn, and the rinsed beans. Stir well to combine everything. Bring the mixture to a gentle boil, then immediately reduce heat to low.
- Stir in the dry ranch seasoning mix until dissolved. Add the cubed cream cheese. Let the soup simmer gently, uncovered, for at least 30 minutes, stirring every 10 minutes to ensure the cream cheese melts fully and incorporates.
- Taste and adjust seasoning with salt and pepper as needed. If the soup is too thick, add a splash more broth. If it’s too thin, let it simmer for another 10 minutes.
- Ladle the Hearty Taco Soup into bowls immediately and serve hot with your favorite toppings.