Creamy Taco Soup (Print Version)

# Ingredients:

01 - 1 pound lean ground beef.
02 - 4 cups chicken broth.
03 - 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices.
04 - 1 (14 ounce) can black beans, drained & rinsed.
05 - 1 (12 ounce) can corn, drained.
06 - ½ red bell pepper, chopped.
07 - ½ 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 & pepper to taste.

# Instructions:

01 - Cook ground beef in large soup pot over medium-high heat for 10 minutes, breaking up meat. Drain excess fat.
02 - Add all ingredients except cream cheese and seasonings. Bring to boil, then reduce to simmer for 8 minutes uncovered.
03 - Add cream cheese pieces and stir until completely melted. Season with salt and pepper.
04 - Top with optional garnishes like cheese, avocado, cilantro, or tortilla strips.

# Notes:

01 - Cream cheese should be very soft before adding.
02 - Can use beef broth instead of chicken.
03 - Add cayenne for extra spice.

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