Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1.5 pounds ground beef (680g), 80/20 blend recommended
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (15-ounce) can diced tomatoes, undrained (425g)
  • 1 (10-ounce) can diced tomatoes with green chilies, undrained (Rotel or similar, 283g)
  • 1 (4-ounce) can green chiles, diced (113g)
  • 1 packet (1 ounce) taco seasoning (28g) – check labels for added sugar!
  • 4 cups beef broth (950 ml)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 8 ounces cream cheese, softened (226g)
  • 1/2 cup heavy cream (120 ml)
  • Salt and black pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and bell pepper to the pot. Cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Add diced tomatoes (both cans), diced green chiles, taco seasoning, beef broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
  4. Bring the soup to a simmer. Reduce heat to low, cover, and simmer for at least 15 minutes to allow flavors to meld.
  5. Reduce heat to low. Add the softened cream cheese in dollops, stirring until completely melted and smooth. Stir in heavy cream. Do not boil.
  6. Season with salt and pepper to taste. Ladle into bowls and garnish as desired.