Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 1 tsp smoked paprika
  • 15 oz black beans, rinsed and drained
  • 15 oz kidney beans, rinsed and drained
  • 15 oz whole kernel corn, drained
  • 10 oz diced tomatoes with green chilies
  • 3 cups low-sodium beef broth
  • 8 oz full-fat cream cheese, cubed and softened
  • 0.5 cup sour cream

Instructions:

  1. In a large Dutch oven over medium-high heat, combine the ground beef and diced onion. Cook, breaking the meat into small crumbles, for 6–8 minutes until the beef is seared and no longer pink. Drain excess grease, leaving approximately 1 tablespoon in the pot.
  2. Reduce heat to medium. Add minced garlic, taco seasoning, and smoked paprika. Stir constantly for 60–90 seconds to bloom the spices in the remaining beef fat until fragrant.
  3. Stir in the black beans, kidney beans, corn, diced tomatoes with green chilies, and beef broth. Bring the mixture to a gentle simmer. Allow it to cook for 5–10 minutes to let natural starches from the beans thicken the broth.
  4. Reduce heat to low. Add the cubed, softened cream cheese and sour cream. Whisk gently until the dairy is fully melted and emulsified into the broth. Do not allow the soup to reach a hard boil after adding the dairy to prevent curdling.