Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 packet (28g) taco seasoning
  • 1 packet (28g) dry ranch dressing mix
  • 10 oz red enchilada sauce
  • 2 cups low sodium beef broth
  • 10 oz diced tomatoes with green chilies
  • 15 oz black beans, drained and rinsed
  • 15 oz pinto beans, drained and rinsed
  • 1.5 cups frozen sweet corn
  • 4 oz full fat cream cheese, softened and cubed
  • 0.5 cup heavy cream

Instructions:

  1. Place the 1 lb lean ground beef in your pot over medium high heat. Note: Don't crowd the pan; we want a sear, not a steam.
  2. Once the beef is 75% browned, toss in the diced yellow onion. Cook for 5 minutes until the onions are translucent and the beef is fully bronzed.
  3. Stir in the minced garlic, taco seasoning, and ranch mix. Note: Toasting the spices for 60 seconds in the beef fat wakes up the oils.
  4. Pour in the 10 oz red enchilada sauce and 2 cups beef broth. Use your spoon to scrape up all the flavorful bits stuck to the bottom.
  5. Add the 10 oz diced tomatoes with green chilies, 15 oz black beans, 15 oz pinto beans, and 1.5 cups frozen corn.
  6. Bring the liquid to a boil, then reduce heat to low. Simmer uncovered for 15 minutes until the broth has slightly thickened and smells fragrant.
  7. In a small bowl, whisk the 4 oz cubed cream cheese with a ladle of the hot soup liquid until smooth.
  8. Stir the tempered cream cheese and 0.5 cup heavy cream into the pot.
  9. Let the soup sit on low heat for 3 minutes. Do not let it return to a rolling boil, or the dairy might separate.
  10. Taste and add a pinch of salt or a squeeze of lime if the flavors need a little brightening.