Ingredients:

  • 1.5 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 32 oz low-sodium beef broth
  • 10 oz red enchilada sauce
  • 15 oz can black beans, rinsed and drained
  • 1 cup frozen sweet corn
  • 4 oz can diced mild green chiles
  • 8 oz full-fat cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp salt

Instructions:

  1. Place a large Dutch oven over medium-high heat. Add the ground beef and diced yellow onion. Cook for 6 minutes until the beef is browned and the onions are translucent. Use your spoon to break the meat into small, uniform crumbles.
  2. Add the diced onions to the pot and sauté until translucent. Stir in minced garlic, cumin, and smoked paprika, stirring constantly for 60 seconds to bloom the spices.
  3. Pour in the beef broth, red enchilada sauce, black beans, corn, and green chiles. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 10 minutes.
  4. Turn off the heat. Ladle a small amount of hot broth into a bowl with the softened cream cheese; whisk until smooth. Pour the mixture back into the pot. Stir in the shredded cheddar cheese until fully melted and the soup is uniform.