Creamy Taco Soup

INGREDIENTS

• 2 tablespoons olive oil
• 1 large bell pepper, diced
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 lb lean ground beef
• 2 tablespoons taco seasoning
• 4 cups beef or chicken broth
• 2 (15 oz) cans crushed fire-roasted tomatoes
• 1 (14 oz) can pinto beans, drained and rinsed
• 1 (12 oz) can corn, drained
• 1 (4 oz) can diced green chilies
• 8 oz cream cheese, cubed and softened
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. In a large pot over medium-high heat, heat the oil. Add bell pepper and onion and cook until starting to soften, about 5 minutes. Add garlic and cook 1 minute more.
2. Add ground beef and cook, breaking meat apart as it cooks. Stir in taco seasoning.
3. Once meat has browned, add broth, tomatoes, pinto beans, corn, and chilies. Bring to a bowl, then reduce heat and let simmer for 10 minutes.
4. Stir in cream cheese until melted, then season to taste with salt and pepper.
5. Serve with your favorite toppings and enjoy!