Creamy Taco Soup with Beef (Print Version)

# Ingredients:

01 - 1 pound lean ground beef
02 - 4 cups chicken broth
03 - 20 ounces Ro-tel diced tomatoes & green chilies with juices
04 - 14 ounces black beans, drained and rinsed
05 - 12 ounces corn, drained
06 - 1/2 red bell pepper, chopped
07 - 1/2 tablespoon chili powder
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 8 ounces cream cheese, softened
13 - Salt and pepper to taste

# Instructions:

01 - Add the ground beef to a large soup pot over medium-high heat. Brown it, breaking it up with your spoon as you go along, for about 10 minutes. If there's excess fat, spoon most of it out.
02 - Add the remaining ingredients to the pot except for the cream cheese and salt and pepper. Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently, uncovered, for 8 minutes.
03 - Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in, stirring until fully dissolved. Season the soup with salt and pepper.
04 - Serve the soup hot with desired toppings such as grated cheddar, avocado, cilantro, or tortilla strips.

# Notes:

01 - Ensure the cream cheese is very soft before adding so it melts smoothly into the soup.
02 - Low-salt broth can be used if dietary sodium is a concern.
03 - For added spice, include 1/2 teaspoon of cayenne pepper.

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